1. Cut the lamb into thin slices in a semi-frozen state, slice the potatoes into thick slices, cut the lotus root into sections, remove the roots of the enoki mushrooms and wash them for later use.
2. Mix the sesame paste with water and add the leeks.
3. Put the oil in the wok, add the potatoes, stir fry the lotus root, and add the light soy sauce.
4. After the cooked vegetables are fried, add half a pot of water and bring to a boil.
5. Add the lamb slices and boil.
6. Add enoki mushrooms.
7. Add leftover dumplings and boil.
8. Someone in the family does not eat spicy food, and scooped out 2 bowls in advance, which is the original lamb dumpling soup. Then add the chili oil, turn off the heat and add the vinegar, so that the hot and sour taste is stronger.
9. Finished picture.
