1. I prepared this in advance, (you can buy it directly at a dry grocery store), or it can be cooked in white water and reserved for the tainted mutton. The tainted taste of white water is big.
2. Lamb slices for later use (one lamb head is not cut)
3. Wash the green peppers
4. Cut the sharp pepper and set aside (cut the hob)
5. Heat the pot, roast the peppers, and then set aside
6. Pour rapeseed oil into the pot, heat it to 70% heat, like sliced lamb, stir-fry for about 3 minutes, add chili sauce, minced garlic, minced ginger, green onion, and stir fry
7. Add the roasted chili and stir fry together, add a proper amount of salt and chicken essence to season the old extract color when it is out of the pan, and you can enjoy it
Tips:The lamb's head must be cooked first, and this process needs to be completed in advance, so it doesn't take time to stir-fry.
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