Material: Mongolian sheep back cut 800g.

Accessories: rose wine, red wine, coriander juice, Shanghai green 30g.

Seasoning: salt, monosodium glutamate, peanut oil, peanut butter, garlic juice, tender meat powder, chopped black pepper, raw flour, etc.

Cooking method of lamb back ribs;

1. Wash the lamb back and cut it into small pieces, change the knife, and add red wine, garlic juice, peanut butter, rose wine, coriander juice, tender meat powder, raw flour, etc. Marinate for about 20 minutes and take it out;

2. Wash the vegetables in Shanghai, fly in the water, take them out and put them in a tray for later use;

3. Put oil in a hot pan, add onion, ginger and garlic until fragrant, add marinated meat slices, stir-fry until cooked, add appropriate amount of salt and monosodium glutamate, stir well, put them in a plate, and decorate with broccoli.

Taste characteristics: salty, fresh and smooth, slightly spicy.