Wash the mutton and cut it into shreds, or into small pieces (it is recommended to freeze it in the refrigerator for easier cutting); use a little cooking wine, raw meat Mix soy sauce, dark soy sauce (a little bit), and starch (a little bit), evenly mix it with your hands, then marinate for about ten minutes.
Heat oil over high heat, add star anise, 50% hot (the oil around the star anise begins to bubble) Then add the mutton.
You can stir-fry over low heat to stir out the oil from the fat, and then add some garlic piece.
After the meat changes color, take it out of the pan. There is no need to add seasonings during this period because they have been added during marinating.
Rinse the pot with a bowl of water, then pour the rinsing pot water back into the bowl (still useful); then heat the oil, add star anise, add garlic slices when smoking, then add chopped onions, stir-fry After the color changes, add light soy sauce and dark soy sauce (a little bit), consume oil and stir-fry; at this time you will find a little smoke because the onions are relatively dry, then pour a little water from the shabu-shabu pot and stir-fry; then add the previously fried meat, stir-fry and add cumin; add some salt (Not too much, just a little, according to personal taste), stir-fry and take out.
Take it out of the pot and put it on a plate. You can sprinkle some chopped green onion or cilantro to garnish to increase your appetite.
