1. Take out the frozen mutton slices, wash them, soak them in blood, and then add a spoonful of fermented wine to marinate them to remove the fishy smell.
2. Put water in the pot to boil, add the vermicelli, and cook for three to four minutes according to the instructions on the vermicelli bag.
3. When we cook the vermicelli, we wash the shiitake mushrooms and cut them into thin slices.
4. Boil the vermicelli, remove it, and put it in cold water to avoid the residual heat of the vermicelli from making the vermicelli mushy.
5. After removing the vermicelli, pour the shiitake mushroom slices and the day lily soaked in advance into the water and blanch them. Remove the shiitake mushrooms when they become soft. Don't cook them for too long.
6. Wash the baby cabbage with water, and tear it into strips. The blanched shiitake mushroom slices and the day lily are packed for later use.
7. Rinse the scallions and shake with water and cut them into diagonal sections. Cut the ginger into small strips and the dried chili into small sections (you can leave it if you don’t like spicy).
8. Pour out the water in the pot, wash and dry the water. Heat up the pan again, pour in a proper amount of oil, and put the green onions and ginger slices into the pan.
9. Stir-fry the green onions until soft, add appropriate amount of water to boil.
10. Wash the coriander and cut it for later use.
11. After the water is boiled, add baby cabbage, shiitake mushroom slices and day lily.
12. After the baby cabbage is softened, add dried chili, and season with salt and light soy sauce according to your taste. You can scoop a little soup to taste.
13. After adjusting the flavor, place the vermicelli, pull the vermicelli apart with chopsticks, and cook for one minute.
14. Next, place the mutton slices and use chopsticks to quickly scatter the slices of meat. The lamb slices are very thin and will be cooked quickly. When the color is completely changed, you can turn off the heat and use the residual heat of the stove to reheat it for a while.
15. Finally, put it on the plate, order coriander, add a little homemade orange peel chili sauce (if you don’t have it), and sprinkle some white pepper at the end.
Tips:1. Don't add dried chilies if you don't like spicy ones, and eat light ones.
2. Choose the side dishes according to your own preferences, the principle is to be easy to cook.
3. The lamb slices are very thin and do not need to be cooked for a long time. Turn off the heat if all the color changes, just use the remaining heat of the stove to cook for a while.
