
A traditional dish from Inner Mongolia, very easy but delicious.
| mutton | 300g |
| cumin | 4 tpsp |
| sugar | 2 tpsp |
| soy source | 3 tpsp |
| cooking wine | 2tpsp |
| garlic | few sections |
| Chinese onion | 1 strip |
| dry chilly pepper | 3 |
| salt | 1 tpsp |
| oil | 20g |

Slice the mutton as thin as possible. Mix soy sauce, cooking wine and sugar to make the pickle. Put the sliced mutton into the pickle for 15 minutes.

Chop the Chinese onions. Crush the garlic and dry chilly pepper.

Pour a little oil into the pan. Fry the mutton when oil heated. Take the mutton out when its color changes.

Pour some oil(a little bit more than it in step2) into the pan. Sprinkle the cumin into the oil when it heated.

Pour the mutton, garlic, Chinese onion and dry chilly pepper into the pan. Fry the mixture.

Serve it with aroma!
The mutton must be fried in a really short time!