Slice the leg of lamb, add cooking wine, salt, half of ginger, onion, mix and marinate for more than 20 minutes.
Wash the shredded onion and red pepper, cut the long piece of parsley
Put the oil in the pan to 60% heat, pick the ginger and green onion in the marinated lamb slices, and fry the slices until the surface is slightly yellow.
Remove the drained oil
Excess oil in the pot is sprinkled, leaving a small amount of residual oil to burn to 50% heat, the remaining ginger pieces, saute the mutton slices, chili powder, pepper powder, stir fry for about half a minute
The iron plate is magnified on the fire, put in onion, red pepper, drenched in cooking oil, and then pour the fried lamb slices into the table.