Slice the mutton with a top knife, wash the green onion and ginger and cut them into sections and pieces respectively, and pat them with a knife.

Put the cumin in a clean pot and fry it over low heat, put it on a cutting board and crush it into fine powder, put it in a utensil with the chili noodles, add homemade monosodium glutamate and mix well. Wash the coriander leaves and set aside in a bowl.

After making these preparations, put the lamb in a container, add cooking wine, salt, a little water, stir well, then put in the green onion and ginger, marinate for 20 minutes to remove the green onion and ginger.

Put the wok on the heat, put the oil and burn until it is 60% hot, put the mutton slices into the pot and slide it away, and take it out when the raw materials come out of the water and the oil temperature drops. When the oil temperature rises again, put the mutton slices into the pot and fry them again, take them out, add cumin, chili noodles and monosodium glutamate, mix well and put them on the plate, and sprinkle coriander leaves on top when serving.

The characteristics of this dish are that the lamb is lean but not woody, the texture is soft and tender, the dish has a strong cumin flavor, fresh and spicy and salty, and it is a delicious dish to accompany wine.

After tasting Wang Fatzi's cumin mutton, Professor Sun nodded again and again, giving him a perfect score.

The dishes that got a full score in this exam are also Mo Xun's fried lamb with green onions.

Mo Xun cut the mutton into thin slices, added cooking wine, soy sauce, homemade monosodium glutamate and an appropriate amount of starch, stirred well, marinated for 10 minutes, and drained the excess soup for later use.

Cut the washed onion into cubes, slice the garlic, cut the green onion into white sections, pour oil into the pan, wait until the oil is hot, add the lamb slices, quickly slide and fry for a minute, and serve immediately.

Start another wok, add oil to the wok, pour in onions, garlic and green onions, simmer for two minutes until fragrant, stir-fry the fried mutton in the pan together, and cook white vinegar, sesame oil and sugar to taste.

Stir-fry all the ingredients in the wok for two minutes, heat over high heat, thicken with water starch, and serve.

The key points of cooking this delicacy are that in addition to good knife skills and thin cutting of mutton, the speed of stir-frying must be fast. Also, be sure to stir-fry the green onions and onions thoroughly, so that the aroma of the ingredients can be brought out and the rich green onion aroma can be integrated into the lamb.

Only by doing so can we cook a delicious dish with smooth and tender mutton, fresh and fragrant, and a delicious aftertaste after eating.

Seeing that the students' grades and professional skills have been greatly improved after a semester of study, Professor Sun is very satisfied and happy.

She smiled and said a few words to everyone, and then announced that the last exam of the semester was over.

The winter vacation is coming, and everyone is busy preparing to go home for the New Year.

Mo Xun, Cai Youyou, Wang Fatzi, and Hua Xi, they are all preparing for the annual meeting of the Mo Group.

This time, Liang Hu will also attend the annual meeting of Moshi Group as a special guest.

Therefore, it is indispensable to make an appearance at the annual meeting.

She and Liang Hu have secretly discussed, and when the annual meeting is over, she will take her parents and Liang Hu to Liang's house to celebrate a reunion with Liang Hu's parents.

Seeing that the New Year was approaching, on the streets of the town where Cai Youyou once lived, an old woman with gray hair who looked to be over sixty years old came to the street.

If Cai Youyou saw this old woman, he would definitely be surprised by her current state.

Who would have imagined that Zhang Jinmei, who was aggressive and calculating in the past, has become such a desolate appearance at this moment. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.