Taste: spicy.

Time:

Heat: Lower heat.

Composition:

300g of mutton, red pepper 1 piece, 2 peppers, 50g of coriander, barbecued pork sauce 1 spoon, chili powder10g, starch15g, cooking wine15g and salad oil/kloc-0.

Cooking steps:

1. Sliced mutton

2. Wash pepper and coriander and cut into sections.

3. Marinate mutton with special sauce (barbecued pork sauce 1 spoon, spicy powder 30g, Chili powder 10 powder) 1 hour (add a little cooking oil when marinating).

4. put a little oil in the pot (if you don't need fat mutton) and stir-fry the mutton until fragrant. Add 15g seasoning starch, 15g cooking wine, pepper and coriander.

Cooking skills:

Coriander must be put before the last pot, so I put it earlier, I couldn't see coriander, and sprinkled some shallots. This dish of mutton is delicious, which I didn't expect at all. It is a bold attempt or innovation! Compared with the previously cooked mutton fried with vinegar, mushu and onion, it has a completely different taste. It definitely kills the rice in your bowl and makes you enjoy it! Because it is the first time, it is slightly spicy. It might taste better if it is warmer. I will try it next time. Some people can't eat too spicy this time, so eating slightly spicy is not enough.