1. Wash the green onion and red pepper, cut the green onion into oblique sections, shred the red pepper, mince ginger, and cut dried pepper into small sections
2. Take out the frozen lamb slices and boil water in the pot.
3. Boil the water, pour the mutton slices into the blanching water. If the color changes, pick it up quickly, or it will get old.
4. Pour out the water for blanching mutton, wash the pot and wipe dry the water, heat it up, and pour in an appropriate amount of oil.
5. Stir in ginger and dried chili, then add green onions and red chili, and stir-fry for a minute
6. Pour the mutton slices, stir fry a few times, and scatter the mutton slices
7. Add salt, cooking wine, light soy sauce, and stir-fry for a minute or two until the green onions and red peppers are soft. Because the lamb slices are very thin, they have been blanched before.
8. Finally install the plate.
Tips:1. If you don't like spicy food, you can leave out dried chilies.
2. Because the frozen mutton slices are relatively thin, blanch them to set the shape, which also removes blood and makes it easier to fry.
