Materials: 2 lamb lily, scallions, ginger, carrots, small onions, cornstarch, yellow wine, soy sauce, soy sauce, oil, a little each.

Practice:

1. lamb's leaves washed, scraped off the oil film, blanch in 80 ℃ hot water, wash off the black coat, put the right amount of cornstarch, rubbing to remove the mucus, put into the running water rinsing to be used.

2. Add the appropriate amount of water in the pot, put sheep's leaves, ginger, green onion, yellow wine, high heat to boil to low heat, cook for 40 minutes out, put into the water to soak for ten minutes, drain the water, cut into coarse silk for use.

3. carrots washed, peeled and shredded, ginger washed, peeled, sliced, small onions washed, remove the membrane, one open two, scallions washed, cut into sections, will be the white onion and green onion separate open for use.

4. Start a frying pan, add the right amount of oil, under the ginger, small onion sautéed incense, under the carrot shredded sautéed seven mature, under the sheep's leaves, white onion, pasta sauce, soy sauce, stir-fry flavor, under the green onion and a little oil, quickly stir-fry evenly can be out of the dish!