1. Cut the lamb chops into small pieces and cut the mutton oil for later use.
2. Qiubei dried chili, lingcao, row of grass for later use.
3. Put the old ginger alone, and set aside the others.
4. spare.
5. Pour the mutton fat and fry the mutton oil and squeeze dry.
6. Saute the pile of garlic seasoning until fragrant, then add the ginger and sauté for two minutes.
7. Then pour in the dried chili and millet and stir-fry to get the red oil, add the watercress and stir-fry the spicy taste, then pour in the white wine.
8. Stir-fry the lamb chops under high heat, and add a little light soy sauce to the dark soy sauce for the flavor.
9. Add an appropriate amount of salt and a little broth, and simmer until the lamb is cooked and tender.
10. Finally, open the lid and add the potatoes until they are cooked and flavored. Finally, add red pepper and garlic sprouts to increase the aroma.
11. Just pour the shallots and parsley segments when you start the pot, and sprinkle your favorite mint on the noodles, and you can start eating. This pot was eaten hot the next day, please understand everyone.
