1. First we wash the lamb sliced, properly frozen better sliced, cut and put in a basin, add salt 1.5 grams, pepper 1 gram, 1 gram of soy sauce, 3 grams of cooking wine, with a hand grip, to give the lamb fully flavored.

2. Add a little water, in one direction, stirring until the water is completely absorbed, so that the mutton absorbs a little water, the taste is more tender, add water again, again quickly stir, three times later, can be placed aside for 3. two white onions, now we cut the white onion into a hobnail block, put in a basin standby.

4. The following we start cooking, the pot of boiling oil, when the oil is hot, pour in the shallot section, start stirring, the shallot fried to the raw and then poured out.

5. pan again oil, oil temperature is not too high, pour in lamb, open medium heat stir fry for a few moments, this time, the lamb may precipitate some juice, do not worry about it, continue to stir fry for 1 minute, stick together, use a spoon to break up, precipitation of the juice will be slowly fried dry.

6. Then pour in the green onions, open high heat and stir fry a few times quickly, add oyster sauce, chicken powder, sugar, sugar, the amount of sugar is not too much, stir fry seasoning, you can pot plate.