1. Change the knife and cut the mutton into 2-3mm thick pieces.

2. Heat the pan over medium heat, add the sliced meat and stir-fry until the water is exhausted. Cook the rice wine, add Jiang Mo and stir fry.

3. Pour in 250g rice vinegar and light soy sauce, add pepper powder and spiced powder, bring to a boil over high fire, and simmer for 30 minutes.

4. Turn to medium heat, add Chili powder, salt and sugar to collect juice, and turn off the heat when the soup is red, bright and thick.

(2) making ingredients:

1, yellow flowers and auricularia auricula are soaked in advance and washed. Cut the yellow flower into 1CM pieces, and cut the auricularia into filaments.

2, carrots, dried citron, cut into thin slices the size of a thumb cap, celery shredded, cut in the middle, cut into 1CM square particles.

3. Add a small amount of oil to the wok, heat it, add Jiang Mo, yellow flowers and fungus, stir fry, add soy sauce and salt, stir fry until cooked, and put it on a plate for later use.

4. Add a small amount of oil to the wok, add carrots, dried citron and celery, add vinegar, stir fry quickly, and add salt to the pan for later use.

5, the eggs are scattered, spread into a thin egg cake with a pan, and cut into diamond-shaped pieces; Chop the shallots and put them on a plate for later use.

(3) soup:

1. Add water to the wok, and most woks will boil.

2. Pour the remaining rice vinegar, add soy sauce, salt, sugar, chicken essence, pepper and pepper powder to make a soup with moderate sweetness. Turn off the fire and keep the soup rolling.

④ Cooking noodles:

1, add water to the soup pot to boil, cook fine noodles, turn off the heat for 3-4 minutes, remove and put in a bowl.

2. Add Chili oil, put scorpion, fungus yellow flower, dried carrot celery, egg slices and shallots on the surface, and pour in hot soup. A bowl of mutton instant noodles is ready.

Leg of lamb (thin) 1000 Accessories Green pepper 4 seasonings Salt amount Ginger amount Soy sauce amount Pepper (white) amount Liquor amount.

Stir-fried minced meat can be eaten at that time, or it can be stored in the refrigerator after cooling. A week later, I spent a third on frying. Dice green and red peppers, pour oil in a hot pan. When it is 80% hot, dice the peppers first, stir-fry for a while, and then add one third of the mutton. Try to put seasoning when frying. I put some salt and monosodium glutamate. Stir fry again and turn off the heat.

Four green peppers. Seasoning and salt are appropriate. Ginger is suitable. Always smoke moderately. Appropriate amount of pepper (white). Chinese hard liquor

1. Pick out the lean meat from the leg of lamb, cut it into pieces, add white wine and ginger foam, mix well, and set aside for 20 minutes. Pour the oil into a hot pot and put more oil in it. When it is 50% to 60% hot, add the marinated diced meat, stir-fry and disperse. After the meat changes color, add salt, soy sauce and white pepper. The amount of salt should be more, so as to ensure the minced meat.

2. The fried minced meat can be eaten at that time, or it can be stored in the refrigerator after cooling. A week later, I spent a third on frying. Dice green and red peppers, pour oil in a hot pan. When it is 80% hot, dice the peppers first, stir-fry for a while, and then add one third of the mutton. Try to put seasoning when frying. I put some salt and monosodium glutamate. Turn off the heat after stir-frying.