The hind legs of the sheep are cut into pieces. To choose the fat and thin sheep's hind legs. But you can't have a fascia, and that taste is not good. Can be cut to a smaller size, but my family loves to eat lamb and likes to eat big chunks, saying that eating is fun.
Place the mutton in a bowl, add a little salt, rice wine, soy sauce, ginger powder and mix well, marinate for a while.
Prepare other ingredients. I used two kinds of chili powder. A spicy taste, a not very spicy color.
Heat the pan and do not need to add oil. Pour the marinated mutton into the pan. Use the fat meat that comes with the mutton to pour out the oil.
Stir-fried until the color is broken, add cumin and then stir-fry, the length of the frying time is controlled by yourself (see if you like to eat tender or chewy), then add salt to the salty mouth, chili powder and cumin powder. After stir well, turn off the fire and add the parsley section and serve.