Name: Beaming-tomato Lamb Cup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Lamb; 1/2 onion; A carrot; 10s Shiitake Mushrooms; 6 tomato; a little Garlic sprouts; Some salt; Some starch; Some garlic; Some ginger; Some Cooking Wine; Some Soy sauce; Some White sugar; Some Oyster sauce; Some MSG

Beaming-tomato Lamb Cup

1. Prepare the necessary ingredients: lamb, tomatoes, carrots, mushrooms, onions, garlic sprouts.

2. Dice carrots and dice mushrooms.

3. Cut the onion into larger cubes and set aside.

4. Dice the lamb and add some salt.

5. Pour water starch into the lamb for sizing.

6. Marinate the smashed lamb for use.

7. After the tomatoes are cut from above, use a spoon to scoop out the seeds inside and set aside.

8. Heat oil in the pot and add ginger and garlic rice until fragrant.

9. Put the lamb into the pot and stir fry.

10. Pour a little cooking wine.

11. Add appropriate amount of soy sauce.

12. Stir fry until the mutton is broken and put into a bowl.

13. Add a little oil to the pot, pour into the mushrooms and stir-fry the carrots.

14. Stir-fry a little and add some salt to taste.

15. Add onions and stir fry.

16. Add an appropriate amount of white sugar to enhance the flavor.

17. Add an appropriate amount of oyster sauce for freshness.

18. Add a little soy sauce to color.

19. Pour the fried lamb into the pot.

20. Add MSG and stir fry evenly.

21. Sprinkle with garlic sprouts to increase fragrance before serving.

22. Use a spoon to put it into the previously dug tomatoes.

Tips:
1. The diced onion is slightly larger, because the onion will shrink and become smaller when it is fried.

2. The purpose of mutton sizing is to enclose the nutrients in the mutton, but the mash should not be too thick, just a thin layer.

3. The outside tomato can also be replaced with lettuce leaves, mainly to relieve the greasy feeling of lamb.