[Ingredients] 300g mutton (hind legs) and 2 green onions.

[Accessories] Starch 1 tablespoon

[Seasoning] Salt 1/2 teaspoons, vinegar 1 teaspoon, 5 cloves of garlic, 2 teaspoons of cooking wine, 0.5 teaspoons of soy sauce 1 teaspoon of pepper powder, 2 tablespoons of sugar 1 teaspoon of vegetable oil.

[Practice] The mutton is soaked in clear water in advance (soak for a while, change the water several times in the middle, and don't soak it if you don't have time), and then squeeze out the water with kitchen paper or disinfectant towel.

2. Remove the fascia and cut it into large pieces with a top knife (cut off the shredded pork; You can freeze it a little and cut it thinner. Add pepper powder, soy sauce and starch. Grab well and marinate for 10 minutes. Garlic is cut into powder, and scallion is cut into 5 cm thin slices.

3. Take out the wok. When the wok is hot, add 2 tablespoons of vegetable oil. When it is 70% hot, add the mutton, stir fry quickly until the mutton changes color, and immediately take out the oil control for later use.

3. Leave the bottom oil in the pot (you can also add some oil, which can save oil with a non-stick pot), and add the minced garlic, which is small and fragrant. Add the chopped onion and continue to stir-fry until the onion is slightly soft and fragrant. Add mutton and cooking wine at the same time, turn to high fire and stir fry quickly and evenly.

4. Add sugar and stir well. Finally add a few drops of balsamic vinegar. Add a little salt to taste and stir well.

[Cooking Skills] Except for stir-frying minced garlic and shredded onion, all other steps should be stir-fried with high fire to ensure the mutton is tender and smooth.

2. Adding pepper powder when curing mutton can effectively remove the fishy smell of mutton. If not, you can also use some spiced powder or pepper.