Cumin Lamb Granules (Air Fry Pan Edition)

1. Wash the lamb and cut it into pieces of mahjong. Add scallions, cooking wine, soy sauce, oyster sauce, pepper powder, Sichuan pepper powder, chili powder, stir fried cumin, bean paste, chili sauce, and cooking oil. Grab well and grab for a while to taste.

2. Put it in the refrigerator freezer and marinate for 30 minutes. The longer the time, the more flavorful it becomes.

3. Place tin foil on the baking tray and evenly spread the marinated lamb on the tin foil. Sprinkle barbecue powder and cumin powder on the lamb.

4. Choose an air fryer to bake at 220 degrees for 20 minutes. Take it out and take a look. If the soup is roasted, pour it out, turn the lamb over, sprinkle some chili powder and cumin, and bake for 15 minutes.

The whole room was filled with the aroma of cumin and lamb.

6. The outside is charred and the inside is tender, leaving a lingering fragrance in the mouth.

7. Rolling vegetables, making steamed buns, and serving wine, the taste never stops.