Accessories: onion (yellow peel) 100g.
Seasoning: Zanthoxylum bungeanum 10g, ginger 10g, Zanthoxylum bungeanum (dried red tip) 5g, salt 3g, yellow wine 15g, monosodium glutamate 2g, vinegar 2g and vegetable oil 15g.
: 1. Wash and shred mutton;
2. Peel the onion, wash it and cut it into silk;
3. Wash and shred ginger;
4. Put the pot on fire and add oil to heat it;
5. Add pepper and stir-fry until cooked. After taking out, add shredded mutton, shredded ginger and shredded onion and stir fry.
6. Add refined salt, yellow wine, monosodium glutamate and vinegar, and collect the juice.