1. Lamb hind legs are soaked overnight in cold water with 5 grams of ginger, 1 green onion, and 4 teaspoons of cooking wine.
2. Rinse and drain, take half, about 500 grams;
3. Skin and meat
4. Cut into thin slices
5. Put 1 teaspoon of cooking wine, 0.5 teaspoon of pepper noodles, 1 teaspoon of corn starch;
6. Close the grip and put 2 teaspoons of soybean paste and 2 teaspoons of sweet noodles;
7. Grasp evenly and let stand for 10 minutes.
8. Slice 5 grams of old ginger, 2 yellow onions, 4 green peppers, and 2 red peppers.
9. 2 pieces of Chinese cabbage, wash and remove, put in 0.5 teaspoon of salt and 0.5 teaspoon of vegetable oil in water;
10. Blanch it and put it on the plate.
11. Heat 0.5 tablespoon of vegetable oil, heat the ginger slices and mutton over medium heat, scatter and discolor them; remove;
12. Turn to high heat, add green onion and pepper, 0.5 teaspoon of salt and stir fry;
13. After the incense comes out, pour the lamb;
14. Put 0.5 teaspoon of chicken essence and 1 teaspoon of cooking wine, stir evenly over high heat, put the spatula into the plate, and sprinkle a little white sesame seeds.
