Ingredients: mutton, garlic, red pepper, ham.

Seasoning: cooking wine 10g, star anise 8g, red oil 15g, salt 8g, monosodium glutamate 3g, coriander powder 15g, pepper 3g, pepper 8g, pepper 10g.

Exercise:

Put a little oil in the pan (it is said that the dry pan should not be fried, but think about it, it is still fried.

Pepper is the most fragrant, so put a little oil. ) Stir-fry peppers, peppers and garlic in Jiang Mo, and then add vegetables.

Stir-fry the water, add the mutton and stir-fry, and quickly spray a little salt, pepper, noodles, pepper, soy sauce and sugar on the cooking wine.

After tasting it, I felt that the taste was not enough, and I added a spoonful of Chili sauce and a little sweet noodle sauce to make it spicy and fragrant. The taste at this time is very similar to what I ate in Shanghai. Go ahead.

Stir-fry until the water is dry, inhale the soup into the mutton, sprinkle with chopped green onion, turn it over and put it on the plate (it seems that you should leave some soup and eat it while cooking)

Experience: Stir-fried mutton must be seasoned quickly, otherwise it will not taste good if it is cooked for a long time.

Features: spicy and appetizing, cooking with soup, cooking with pot rack, with the effect of small hot pot, showing one of its characteristics. Hemp and slippery, spicy and refreshing, the fried mutton slices are crispy and soft, and the proper combination of red oil and pepper makes the mutton spicy and remove the original fishy smell, which is the second feature, and the mutton meat is delicate, crisp and tender, and the aroma is fragrant, which is the third feature. Mutton tonifies yang and gives off heat, which is suitable for winter tonic. Therefore, eating mutton in winter has a warm-up effect, which is quite good for the body.