Sihai network

Spicy toothpick mutton with tender taste

1) Wash and dry the leg meat, then cut it into 3 cm long, 2 cm wide and 0.5 cm thick slices. Cut the dried pepper into 3cm segments with scissors.

2) Pour 200ml of water into the pot, then put in Pepper (1 teaspoon, 5g), cook for 5 minutes with medium heat, make pepper water, and cool for use.

3) add the Zanthoxylum water, cumin powder, starch, sugar, soy sauce, salt and cooking wine into the mutton slices, stir evenly, and then marinate for 20 minutes.

4) Then fold each piece of mutton repeatedly and wear it with a toothpick.

5) Heat the oil in the oil pan over medium heat. When it is 60% hot, put the toothpick meat in it. Fry the mutton quickly over high heat until it is boiled and cut. Drain the oil.

6) Leave low oil in the pot, heat up and put in the dried pepper section. Stir fry the remaining pepper (10g), scallion, ginger and garlic. Then put in toothpick and stir well.