Raw materials: mutton, garlic, red pepper, ham.

Seasoning: 10 grams of cooking wine, 8 grams of star anise, 15 grams of red oil, 8 grams of salt, 3 grams of monosodium glutamate (MSG), 15 grams of chopped coriander, 3 grams of pepper, 8 grams of pepper, 10 grams of chili.

Practice:

Put a little oil in the pot (according to the dry pot should not put oil so dry fried, but think of it or oil stir-fried

Chili pepper what is the most fragrant, or put a little bit of oil) under the chili pepper pepper Ginger Garlic stir-fried incense, and then put the vegetables

Fried out of the water after the addition of lamb into the stir-fry, and quickly sprayed with cooking wine Add a little salt, pepper pepper pepper Soy Sauce sugar

Taste test feel The taste is not enough, and added a spoonful of chili sauce and a little sweet noodle sauce to increase the spice and aroma of this taste is very much like what I ate in Shanghai, continue

Stir-frying until the water dries up, the broth are absorbed into the mutton, you can sprinkle on the chopped scallions and turn the pan (it seems like you should have left a little bit of broth, and then eat it while you are cooking)

Tips: When you are stir frying the mutton, add the seasonings. The action must be quick, or cook for a long time the mutton becomes old, it is not good.