1. Cut large slices of baby vegetables with an oblique knife
2. Bean sprouts are cooked in hot water (appropriate adding a little cooking wine can effectively remove the beany flavor)
3. Spread the cooked bean sprouts to control the moisture in a vegetable dish and serve as a bottom dish
4. After sauteing the pepper in hot oil, add baby cabbage and stir-fry, while adding salt (the taste is different, I put about 1 gram)
5. The family can’t eat too spicy food. The supermarket picks a bag of slightly spicy hot pot base, opens the bag and pours half of it into the pot and stir-fries the baby cabbage.
6. Stir fry a few times and pour in the prepared hot water. If you like more soup, you can use more water. This time it is more fragrant. Put the lamb slices in the pot (the meat slices change color and turn off the heat, so that it will be more tender and refreshing)
7. Pour the vegetables into the bowl where the bean sprouts are laid and put coriander on top.
