1. The ingredients needed are as follows: lamb, sesame seeds, carrots, green onion, ginger, garlic, shiitake mushrooms, fungus, day lily, baby cabbage. Soak the day lily and black fungus in advance.
2. Shred baby cabbage vertically, slice mutton into thin slices, shred biscuits (if it's a flour cake, cut it wide, and cut it thinly for dead flour cake), and shred other ingredients.
3. Take a small bowl, add two spoons of cooking wine, two spoons of light soy sauce, one spoon of pepper powder, and one spoon of salt, stir well and set aside
4. Heat the pan with cold oil, add the chopped green onion, ginger, garlic, and I added some green pepper to it
5. Add the mutton and continue to stir-fry until the mutton changes color
6. Put in the ingredients you just mixed and continue to fry to get the fragrance
7. Add shiitake mushrooms, black fungus, carrot shreds and day lily and continue to fry for about a minute
8. Add boiling water (a little bit of boiling water, otherwise it will affect the taste), simmer on a low heat for five minutes, at this time you can smell the whole kitchen is more delicious than mutton soup
9. Add the cake shreds and baby cabbage, simmer for about five minutes on medium-low heat, until the soup in the pot is almost absorbed by the cake shreds.
10. Turn off the heat, sprinkle with coriander, and prepare to eat
