Fried sheep

Inner Mongolia traditional dishes. Mutton is the main material, which is made by hanging paste and frying. It is named after the large amount of main ingredients used in production. Cut the cooked lamb loin into large pieces with moderate thickness, and put them into a saucepan with fresh soup, fennel, onion, ginger slices, garlic cloves, soy sauce, refined salt, miso, etc., and heat them until they are tasty. Remove and drain. Mix eggs with starch and sesame oil to make a thick paste. Add vegetable oil to the spoon and cook until it is 70% cooked. Dip the mutton into the spoon one by one, fry it until golden brown, take it out, cut it into long bar codes, put it in a plate, and pour a little sesame oil on it. Take pepper and salt with you when eating. The finished product is golden yellow in color, crisp and rotten in meat, fragrant in taste and crispy in skin. This dish is widely circulated in Inner Mongolia.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)