1. Wash the tomatoes and cut into small pieces, wash the enoki mushrooms and cauliflower, tear them well, shred the green onions, and coriander according to personal preference. Wash the freshly cut lamb by hand and put it on a plate for later use. Cut into thin slices as much as possible if you buy on the market, or substitute lamb roll.
2. Start the pan and cook the oil, the pan is hot and smoke, pour the oil, then pour the tomatoes and stir fry.
3. Stir-fry on low heat until it becomes juice. It is recommended to pour in tomato sauce (the color is attractive enough and the acidity will increase), and stir-fry until tender and pour in appropriate amount of water.
4. After the water boils, add enoki mushrooms, cauliflower and other side dishes.
5. After one minute, pour the hand-cut lamb into the pot.
6. The lamb in the pot changes color to complete.
7. Placing is complete, sprinkle coriander. (If you don't like coriander, you can skip it).
Tips:The hand-cut lamb that I bought is Xianwang is pre-processed. If you buy it on the market, cut it as thin as possible, (be careful), or replace it with lamb rolls.
