Mutton mixed with a small amount of light soy sauce, starch and rice wine, washed and cut into strips. Add some oil to the pot and bring it to a boil. Add a small amount of chopped red onion and shredded ginger and saute until fragrant. Add beef and stir-fry until the color is light. Add chopped pepper, stir-fry onion and add chicken essence to taste. Pour Xiang Xiang into the pot and turn it over quickly.

2. Cumin beef

Sliced beef, not very small, only the size of a thumb. Add water starch, rice wine, black pepper, allspice powder and salt, stir-fry for 20 minutes (a certain amount of salt can be added, so it is not necessary to add salt in the future), heat the pan, add about 2 tablespoons of some oil (the remaining oil depends on the degree of fat of beef, if you put less fat, a lot of oil will be produced during the whole processing), add beef and stir-fry for 3 minutes, and watch the beef fade. Add appropriate amount of Chili noodles and cumin granules, stir-fry again 1 min, and take out the pot.

3. Fried mutton with leek moss

A small amount of salt, soy sauce, cooking oil, sesame oil, sugar and 1 tbsp dry starch. Shred beef, add soy sauce, sugar, dried starch and a little sesame oil, and stir well. Wash and slice leek moss. Heat the pan, add the right amount of oil, and stir-fry the garlic first. Stir-fry beef quickly. When the beef is basically discolored, pour in the leek moss leaves and stir fry again. Add a little salt and cold water, stir-fry again, and take it out until it is wet.