1

Cut carrots into cubes, soften bamboo, cut scallions into pieces, peel the skin of dili, cut lamb into impurities and then cut into cubes, soften mushrooms

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2

Slightly boil lamb and set aside

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3

Heat the pan, add scallions and garlic. Sizzle the ginger and add the lamb

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4

Sauté the lamb until the surface of the lamb is browned

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5

Add the carrots, add the rice wine, and continue to sauté

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6

Add the Houzhu sauce, sweet noodle sauce and other ingredients to the lamb. Add the sauce, sweet noodle sauce, soy sauce, stir-fry well, add a small amount of boiling water according to the amount of mutton not over the boiling water stewing

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7

Half an hour, add the ground force and mushrooms, and then half an hour, add the bamboo shoots. Continue to simmer for another half hour. Before serving, sprinkle some more cilantro.

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8

Finally serve with coriander leaves