1. The first step is to prepare two pieces of ingredients and vermicelli, soak them in warm water in advance, cut a leg of lamb into thin slices and put them in a basin.

2. a handful of garlic, pat flat and cut into pieces. Ginger is sliced first, then shredded, finally diced and put together with garlic powder.

3. Two green peppers, seeded and diced, half a red pepper seeded and diced, put together with the green peppers, and put a spoonful of chopped peppers in the basin for later use. Take out the soaked vermicelli, control the moisture, and then cut several knives and spread them on the plate for later use.

In the second step, we blanch the mutton slices, boil the water in the pot, add a proper amount of cooking wine, and put the mutton cold water into the pot, which can better remove the blood.

5. After the water is boiled, remove the floating foam on it. The purpose of this step is to remove blood foam. It can be taken out after blanching for 30 seconds, and then washed repeatedly with clear water to control the moisture. Then cover the mutton on the soaked vermicelli.

Step 3, we start cooking. Heat oil in a pan, and pour in ginger and garlic. The temperature should not be too high. Stir-fry garlic, pour in green and red pepper, stir-fry a few times, add red chopped pepper, stir-fry quickly and add water.

7. Pour in soy sauce, chicken powder, pepper, sugar and salt. You can add a little old background color without adding it. Then, pour the fried soup evenly on the mutton.

8. Step four, I steam the mutton in the pot again, bring the water in the pot to a boil, put the mutton in the pot after the water is boiled, cover the pot, and steam it for ten minutes on medium heat. Ten minutes later, serve mutton, sprinkle with chopped green onion and serve.