Shacha sauceWater bamboo shootsStir-fryMuttonThe ingredients:HotpotA box of mutton skin, a bundle of water bamboo shoots, two tablespoons of shacha sauce, 3 garlic cloves,Ginger2 slices, salt, cooking wineFood Network

How to make stir-fried mutton with water bamboo shoots in shacha sauce:

1. Remove the old stems from the water bamboo shoots, wash them, and cut into 5 cm pieces for later use; marinate the mutton in a bowl with two small tablespoons of shacha sauce to remove the sheepy smell; slice the garlic and ginger.

2. Heat oil in a wok, add the garlic slices, ginger threads, and two tablespoons of shacha sauce, stir-fry together for fragrance, then add the mutton slices and quickly stir-fry over high heat for 30 seconds. Add a little cooking wine, then add the water bamboo shoots and stir-fry until done.

   This dish only needs a small amount of salt because the shacha sauce already has a salty taste; mutton is rich inproteinand benefits bone health.