Ingredients

500g mutton, 2 green onions, 1 tablespoon minced garlic (15g), 3 tablespoons light soy sauce (45ml), 3 tablespoons starch (45g), 1 tablespoon white sugar ( 15g), 1/2 tsp pepper powder (3g), 1 tsp salt (5g), 2 tbsp cooking wine (30ml), 300ml oil (actual consumption 30ml), 1 tsp balsamic vinegar (5ml)

Method

1. Remove the fascia from the mutton, rinse it with warm water for 30 minutes to remove blood stains and fat, and make the mutton brighter and more tender. Then put it in the refrigerator and freeze until semi-hard.

2. Cut the mutton into large thin slices against the grain. Remove the roots from the green onions, peel off the skin, and cut into 5cm long diagonal strips.

3. Put the mutton slices into a bowl, add pepper powder, light soy sauce and starch, mix well and marinate for 10 minutes. Sichuan pepper powder can also be replaced with other spicy pepper powder, ginger powder, star anise powder, cinnamon powder, etc., which will produce a strong aroma during the cooking process, all of which help to remove the odor.

4. Heat the oil in the pot over medium heat. When it is 70% hot, add the marinated mutton slices. Quickly spread the heat. When the surface of the mutton becomes mature, take it out and drain. Set aside the dry oil.

5. Leave the oil in the pot, heat it up, add the chopped garlic and shredded green onions and saute until fragrant. Then add the mutton slices, add white sugar, cooking wine, balsamic vinegar and salt, stir-fry over high heat for a while.