150 grams of lamb loin, 25 grams of green pepper, 6 eggs, 5 grams of green onion and ginger juice, 25 grams of dry starch, 500 grams of salad oil (100 grams), 3 grams of monosodium glutamate (MSG), 10 grams of chicken oil, 15 grams of wine, 10 grams of wet starch, 6 grams of fine salt, 75 grams of fresh soup.

Second, practice

1, the lamb loin meat chopped into mush, the finer the better.

2, the mutton velvet into a small bowl, add yellow wine, dry starch, onion and ginger juice, monosodium glutamate, salt, water, mix well on the strength. Then pour 6 eggs into the minced meat and mix well with chopsticks in the same direction. Cut the green pepper into small slices.

3, the pan is hot, with oil slippery pan, under the salad oil, until the oil to 40% hot, the sheep inside the velvet with a spoon a piece into the pan, constantly shaking the pan, and spoon gently push the velvet, so as not to stick to the bottom, to be lamb velvet in the oil when the velvet floats, can be poured into the funnel to drain the oil.

4, the original pot to stay in the remaining oil 10 grams of green peppers into the slightly stirred, that is, the minced mutton slices poured into the cooking wine, put the soup, monosodium glutamate, thickening with wet starch, dripping chicken oil, out of the pot pot to fill the pot.

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