〖Main ingredient〗Mutton (hind leg) 300g, 2 green onions

〖Accessories〗1 tablespoon of cornstarch

〖Seasonings〗1/2 teaspoon of salt, 1 tablespoon of vinegar, 5 cloves of garlic, 2 tablespoons of cooking wine, 1.5 tablespoons of light soy sauce, 1/2 teaspoon of pepper, 1 tablespoon of sugar, 2 tablespoons of vegetable oil

〖Method〗To soak the lamb with water in advance, soak the bleeding water (soak for a while, change the water several times in between), then squeeze out the water with kitchen paper or disinfectant towel, then squeeze out the water with kitchen paper or disinfectant towel. Soak the lamb in water (soak for a while, change the water a few times in the middle, no time not to soak is fine), and then use kitchen paper or disinfectant towel to squeeze out the water,

2. Pick off the sinews, cut the top knife into large thin slices (cut off the shredded meat; it can be slightly frozen and then cut can be cut more thinly). Add pepper, soy sauce and cornstarch. Marinate for about 10 minutes. Cut the garlic into minced pieces and the green onions into thin slices about 5 cm long,

3. Add 2 tablespoons of vegetable oil to a frying pan and heat to 7 degrees Celsius, add the lamb, stir-fry quickly until the lamb changes color, then immediately remove from the pan to control the oil and set aside,

3. Add the oil to the bottom of the pan (you can add more oil to the pan, but use a non-stick pan to save the oil), then add the minced garlic, and heat on low heat. Put in the shredded green onions, continue to stir-fry over low heat until the green onions are slightly softened and fragrant. Into the mutton, while mixing wine, turn the heat, quickly stirred evenly,

4. Add sugar, stirring evenly. Finally add a few drops of balsamic vinegar. Add a little salt seasoning children, stir fry evenly, can be.

〖Cooking tips〗In addition to sautéing minced garlic and green onion, the rest of the steps are to maintain a high-fire sauté, to ensure that the mutton is tender and smooth;

2, marinated mutton, add pepper powder, you can effectively remove the fishy taste of mutton. If you don't have it, you can also use some five-spice powder or pepper.

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