300g of lamb hind leg meat, 30g of coriander leaves, 30g of cooking wine, 5g of salt10g, 5g of monosodium glutamate, 5g of pepper noodles10g, 5g of cumin15g, 20g of onion, 20g of ginger and 300g of oil.

Cut the mutton top knife (the knife forms a 90-degree angle with the fiber direction of the flat meat) into pieces with a length of 4 cm, a width of 2.5 cm and a thickness of 0.3 cm. Wash onion and ginger, cut into sections and slices, and pat evenly with a knife. Stir-fry cumin in a clean pot with low fire, grind it into fine powder on a chopping board, and mix in Chili noodles.

Put it into a container filled with monosodium glutamate and stir well. Wash coriander leaves and put them in a bowl. Put mutton in a vessel, add cooking wine, salt and a little water, stir well, add onion ginger, marinate for 20 minutes, and take out onion ginger. When the wok is on fire, put the oil to 60% heat, put the mutton slices into the wok and slide them away, and take them out when the raw materials are full of water and the oil temperature drops. When the oil temperature rises again, put the mutton slices in the pot and fry them again, then take them out. Add cumin, Chili noodles and monosodium glutamate, mix well and serve. Sprinkle coriander leaves when serving.