〖Supplement〗1 tablespoon of cornstarch
〖Seasoning〗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 make the mutton in advance, use water to soak in blood water (more soak, you can change the water several times in the middle, no time without soaking), then use kitchen paper or disinfectant towel to squeeze out the water,
2. In the middle of the water can be changed a few times, no time not to soak can also be), and then with kitchen paper or disinfection towel squeeze dry water,
2. Pick off the tendons, top knife cut into large thin slices (cut off the shredded meat; can be slightly frozen and then cut can be cut more thin). 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 stirring 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.