Home-cooked mutton food: mutton seasoning: cooking oil, fragrant lai, pepper, pickled sea pepper, tender ginger, garlic, salt, fresh soy sauce, sugar, pepper, chicken essence, rice wine, aged vinegar and water starch. Home-cooked mutton is best made of leg of lamb. Try to cut the mutton into thin slices, and then add the small meat. It is emphasized here that water and egg white should never come in, because this tastes like mutton. Add a little corn flour, grab it evenly, and lock the moisture of mutton to ensure the tenderness of mutton itself. Then add a little covering oil and grab it evenly to avoid the small meat sticking when cooking.

2. Prepare the cold dishes and seasonings of this dish in advance. As we all know, Lai Xiang is very suitable for beef. Actually, Lai Xiang goes well with mutton. We use this kind of Lai Xiang with long stalks to cut it into sections, and add a little tender ginger slices to the mutton to enhance the flavor. This dish needs two special seasonings, one is pickled pepper, not to mention the blending of pure natural fish-flavored mutton. The other one needs pickled sea pepper to form a very distinctive compound flavor. Chop the wild pepper, soak the sea pepper with 1 spoon, and then cut the garlic. 3. Mix a seasoning juice, add a little soy sauce, rice wine, salt, sugar, chicken essence and a little corn starch and mix well.

4. Heat the pan and oil it. This rapeseed oil should be more. In addition, mutton should be smooth and tender, and the softness of oil is very important. When the temperature is 50% hot, pour in the mutton. When it is medium-cooked, it will soon slip and not turn white. It needs to be fished up to control oil and replenish water. 5. Heat oil in the pot below, stir-fry wild pepper, pickled pepper and Chili oil at 40% temperature. Stir-fry thoroughly, add garlic and tender ginger and stir-fry quickly. Then pour in the mutton, and at the same time pour in the seasoning juice and stir fry quickly 10 second. Add the old vinegar to the edge of the pot and steam until cooked, sprinkle with fragrant lai, turn off the heat and stir-fry evenly.