A plate of summer, hot, poisoning with poison! ????
The boxed fat sheep pieces are removed from the package, and they are thawed in a leaking basin at room temperature, drained and thawed, and never immersed in water to thaw;
The red and green wattle is chamfered, the onion is cut into pieces, the shallot is cut into onion and white, the garlic is sliced, the ginger is cut into narrow pieces, the dried pepper is cut into short sections, and a little dried peppercorns are prepared;
Cooking wine, soy sauce, sugar, salt, pepper, cumin powder, add appropriate amount of water and mix thoroughly into a flavoring juice;
Fry the oil a little in the wok, pour the green and red wattle slices and the onion stir fry, adjust the salt a little, shovel out for spare;
Wash the wok, add some hot oil, pour the dried chili peppers and peppercorns into the shabu-shabu and add the garlic and ginger slices.
Pour in the fat sheep slices and stir fry and cook a little white wine along the pot;
Pour in the previously fried peppers and onion slices, shovel quickly and mix in the sautéed sauce and stir-fry evenly. Gently simmer a layer of scallions and sprinkle the scallions on the pan.
This dish is extremely demanding on the fire, and it needs a full fire to prevent the fat sheep from getting out of the water.