As the head of the family, I've been thinking about how to make a new twist on home-cooked food. This cumin mutton dish is a frequent guest at my family's table, and every time it is made, the fragrance can fill the whole room, and the family is full of praise for it, saying that it is more fragrant than the skewers outside.

In fact, the key to this dish lies in the trick of sizing tender meat, as long as you master it well, you can ensure that the mutton is not fat or woody, tender and delicious.

In the past, when I made cumin mutton, I also took a lot of detours. Either the mutton is fried and old and firewood, and you can't bite it. Either the smell is too strong and makes people lose their appetite. Later, I asked around, tried and tried on my own, and finally found a way to make the lamb tender and juicy.

Be sure to choose fresh lamb, preferably lamb hind leg meat, this part of the meat is tender, less fat, and the texture is clear and elastic.

Cut the lamb into thin slices or small pieces, this cutting method is also particular, try to cut it as thin and uniform as possible, so that it can be heated evenly and cooked consistently when stir-frying.

Once the lamb is cut, it's time for the crucial step of sizing. I usually add a spoonful of cooking wine to the lamb first, which can not only remove the smell, but also make the lamb more tender.

Put a small spoon of light soy sauce to enhance the freshness and give the lamb a little undertaste. Then sprinkle with some pepper, which will not only further remove the smell of the lamb, but also increase the flavor.

Then add an egg white, this egg white is the secret weapon to make the mutton tender, it can form a protective film on the surface of the mutton, lock the moisture of the mutton, so that the mutton will not lose too much moisture when fried at high temperature, so as to maintain the tender taste.

After that, it's time to start stirring. Stir constantly with your hands in one direction, just like massaging lamb, so that each piece of lamb can fully absorb the seasoning and egg whites.

At this point, you'll notice that the lamb is getting slimier and slimier, and that's right. When you're almost done, add another scoop of starch and continue to stir well.

Starch also plays a big role, it can make the surface of the lamb more tender and the taste of the fried meat better. Once the lamb has been stirred, set aside to marinate for 20 to 0 minutes to allow it to fully absorb the flavor.

The next step is stir-frying. Pour more oil into the pot, pour the marinated lamb into it first when the oil is hot, and stir-fry quickly over high heat. At this time, you will see that the mutton changes color quickly, and you must not fry it for too long, otherwise the mutton will be old. Stir-fry until the mutton changes color, then serve it out immediately and set aside.

Leave a little base oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add a spoonful of cumin grains and a spoonful of cumin powder to stir-fry until fragrant. This cumin is the soul seasoning of this dish, and the fragrance comes out at once, and the smell makes people swallow.

Pour the fried lamb back into the pan, add the onion, an appropriate amount of salt and chicken essence to taste, and continue to stir-fry evenly, so that each piece of lamb is coated with the fragrance of cumin.

Before cooking, sprinkle a handful of chopped green onions, sesame seeds, and coriander, and this cumin lamb dish is done. The steaming lamb is served on the table, the aroma is tangy, the lamb is tender and juicy, there is no smell at all, and every bite is full of the unique aroma of cumin, which makes people have an endless aftertaste.

Every time I see my family eating happily, I feel a sense of accomplishment. This cumin lamb dish, although it is just a home-cooked dish, is full of love for my family.

Constantly trying and groping, I found the trick to make the mutton fresh and tender, and also made this ordinary vegetable wonton a delicacy in the hearts of my family. This is the charm of home-cooked food, it is not in how gorgeous the appearance is, but in the heart and warmth, so that the family can enjoy the happiness brought by food in ordinary days.