Cooked lamb loin: 300g, clean winter bamboo shoots:15g, water-borne day lily:15g, refined salt: 4g, monosodium glutamate: 5g, Shaoxing wine:10g, water-borne fungus: 20g, eggs: half, wet starch: 20g.

80 grams)

Production step

1. Cut the cooked mutton into large rhombic blocks, and add 20g of wet starch, eggs and soy sauce. ..

10g in the stirred paste and mix well. Slice winter bamboo shoots and set aside.

2. Put the wok on a high fire and add peanut oil. When it is 70% hot, put the mutton in pieces, fry it into persimmon yellow, and remove the oil.

3. Leave a little oil in the wok, first add onion and shredded ginger, then add mutton pieces, fungus, winter bamboo shoots, day lily, refined salt, monosodium glutamate, Shaoxing wine and soy sauce. ..

5 grams and mutton soup, until the soup is thickened, hook in wet starch. ..

5 grams, turn it over and put it on the plate.

matters need attention

1. The mutton should be cooked until soft and rotten, and it should not be cooked for a long time after being pasted to avoid paste loss.

2. If you use raw meat to braise in soy sauce, you will lose the authentic flavor of Henan cuisine.