1. Wash lamb bones with meat, soak for a few hours, soak in bleeding water, put in a pressure cooker, add ginger slices, cooking wine, press for 20 minutes after SAIC.
2. Put the cooked lamb bones until they are not hot and tear off the meat. This is called "demolition". Cut the green onions diagonally into large pieces of chopped green onions, and cut the hot peppers into hob pieces.
3. Heat the oil, add the chopped green onion and hot pepper to fry the aroma.
4. Add the lamb, stir fry until slightly discolored, add a little cooking wine and pepper.
5. Add tempeh, sweet noodle sauce, add a little salt, and quickly stir-fry for a few times.
6. Plate.
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