The slightly sour, slightly spicy, golden sour soup is paired with the most popular lamb slices in winter, which is refreshing and appetizing.

Ingredients: 1 pack of lamb slices (about 200 grams), 120 grams of soybean sprouts.

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Seasoning: 120 grams of salad oil, 10 grams each of green peppercorns and millet peppers, 500 grams of sour soup, 5 grams each of salt, MSG, scallions, ginger slices, and garlic slices, 50 grams of yellow lantern chili sauce, Maggi

8 grams of fresh soy sauce.

Preparation 1. Put lamb meat into boiling water, simmer over high heat for 15 seconds, remove and drain; put soybean sprouts into boiling water, add 2 grams of salt and 2 grams of MSG, simmer over high heat for 2 minutes, drain out and drain, and put it on the bottom of a container.

2. Heat the pot, add 80 grams of salad oil, and when it is 70% hot, add green onions, ginger slices, garlic slices, and yellow lantern chili sauce, stir-fry over low heat until fragrant, then add sour soup.

Bring to a boil over low heat and season with 3 grams of salt, 3 grams of MSG and Maggi fresh soy sauce. Add the lamb meat and bring to a boil over low heat. Remove from the pot and put into a container lined with soybean sprouts. Sprinkle with millet pepper and green peppercorns.

3. Heat the pot, add the remaining salad oil, and when it is 80% hot, take it out of the pot and pour it on the millet peppers and green peppercorns.