Ingredients: mutton (thin) 200g.

Accessories: Auricularia auricula (water hair) 25g, egg white 30g.

Seasoning: sesame oil 15g, peanut oil 50g, salt 2g, cooking wine 10g, soy sauce 15g, monosodium glutamate 3g, starch (corn) 10g, onion 15g, ginger 5g and garlic 5g.

Sectional production method:

1.？ Wash mutton, remove fascia and cut into thin slices;

2. Mutton slices are made of egg white and water starch;

3. Put soy sauce, cooking wine, monosodium glutamate, salt, water starch, shredded onion, Jiang Mo, minced garlic, fungus and white soup into a bowl to make sauce;

4. Stir-fry the spoon over high fire, pour in peanut oil to heat it up, add the sliced meat and slide it over, and pour out the oil;

5. Put the original spoon on the fire, put the mutton slices back into the spoon, pour in the prepared sauce, stir fry evenly, and pour in sesame oil to serve. The production of fried mutton suggests that this product has a lubrication process and needs about 500 grams of peanut oil.

Mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role.