『食材』
3粒蒜头
30克油
2支新鲜红辣椒，切段
250克京葱，切斜丝（5厘米长）
300克羊肉片，温水泡去血水后 沥干
20克生抽
1茶匙老抽
1茶匙花椒粉，或自制花椒粉 （可省略）
1/2茶匙孜然粉1/2茶匙盐
2支新鲜香菜，取叶子，装饰用
『做法』
1.将蒜头和油放入主锅，以5秒/速度5切碎。
2.加入新鲜红辣椒和京葱，以3分/120°C/反转/速度1爆香。
3.加入羊肉片、生抽、老抽、花椒粉、孜然粉和盐，以5秒/反转/ 速度2打散，取下量杯，再以5分/120℃/反转/速度1收汁， 盛盘后撒上香菜叶，趁热享用。
Ingredients
3 garlic cloves
30 grams of oil
2 fresh red peppers, cut into sections
250g Beijing spring onion, cut diagonally (5 cm long)
300g mutton slices, soak in warm water to remove blood and drain
20g light soy sauce
1 teaspoon dark soy sauce
1 teaspoon pepper powder, or homemade pepper powder (can be omitted)
1/2 teaspoon ground cumin1/2 teaspoon salt
2 sticks of fresh coriander, with leaves, for garnish
Direction
- Put garlic and oil in mixing bowl and chop at 5 seconds/speed 5.
- Add fresh red pepper and Beijing onion, and saute at 3 min/120°C/reverse/speed 1.
- Add mutton slices, light soy sauce, dark soy sauce, pepper powder, cumin powder and salt, break up at 5 seconds/reverse/speed 2, remove the measuring cup, and then 5 minutes/120℃/reverse/speed 1 Collect the juice, sprinkle with coriander leaves after serving, and enjoy while hot.