Ingredients: sliced mutton: 250g, onion: 1, ginger: 3, salt: 3g, white pepper: 1g, soy sauce: 2 tablespoons, cooking wine: 2 tablespoons, starch: half a tablespoon, sesame oil: 1 tablespoon, and sugar: 4g. Wash the thawed mutton slices, squeeze out the water, marinate with salt and white pepper for 10 minute, and taste at the bottom. Pour other seasonings into a bowl and mix well. Mix the bowl juice well and set aside. Wash the green onions and cut them into sections with an oblique knife. Add a little oil to the pot, stir-fry the onion until fragrant, and remove it for later use. Don't overdo the onion, as long as it is fragrant. The purpose of frying onions in advance is to shorten the frying time as much as possible and keep the mutton fresh and tender. At this time, sprinkle a little dry starch on the sliced meat and fish it out.

Once again, stir-fry with shredded ginger. When the oil is hot and smoky, pour in the mutton slices and stir-fry quickly over high fire.

When the color of the sliced meat turns from red to white, pour in chopped green onion and cook in a bowl of juice, stir fry quickly, and immediately turn off the heat and take out the pot.