1. Stir-fried mutton slices with coriander

Stir the mutton with a small amount of light soy sauce, water starch, and rice wine, wash and cut the coriander into strips and set aside. Add some oil to the wok and bring to a boil, add a small amount of chopped shallots and ginger slices and stir-fry until fragrant. Pour in the beef and stir-fry until it loses color. Add chopped chili peppers, stir-fry the green onions and add chicken essence seasoning. Pour in the coriander and turn it over twice quickly to get it out of the pot.

2. Cumin beef

The beef slices should not be very small, just thumb size is fine. Add water starch, rice wine, black pepper, five-spice powder, and salt and marinate for 20 minutes (you can add a certain amount of salt, so there is no need to add salt later). Heat the pot and add about 2 tablespoons of oil (the remaining oil depends on the fat of the beef) It depends on the level. If it is fat, add less because a lot of oil will be produced during the cooking process.) Add the beef and stir-fry for three minutes until the beef changes color. Add appropriate amount of chili powder and cumin seeds and stir-fry for about 1 minute, then remove from the pot.

3. Stir-fried mutton with leek and moss

A small amount of salt, an appropriate amount of light soy sauce, an appropriate amount of cooking oil, a small amount of sesame oil, a small amount of sugar, and 1 tablespoon of dry starch. Break the texture of the beef, cut into shreds, add soy sauce, sugar, dry starch and a small amount of sesame oil, stir evenly. Wash the leek moss and slice into slices. Heat the pot, add appropriate amount of oil, loosen the green garlic and fry until fragrant. Add the beef and stir-fry quickly. When the beef has basically lost color, add the leek moss leaves and stir-fry again. Add a small amount of salt and cold water, stir-fry again, wait until the water is moistened, and serve.