Required materials: 300 grams of mutton, 2 green onions, oil and salt, 1 slice of ginger, 1 tablespoon of soy sauce, half a tablespoon of cooking wine, half a teaspoon of white pepper, half a tablespoon of cornstarch,

1. Mutton is best used in the hind leg of the sheep, or the meat of the loin part of the meat.

2. Cut the lamb into slices about the thickness of a coin, and the thickness should be even.

3. Add soy sauce, salt, cooking wine and white pepper to the mutton, marinate the mutton and remove the foul taste.

4. Onion selection of white parts of the onion, the onion from the center of the long cut, and then cut into diagonal knife section, and then with the hands of the onion block of each layer of the onion skin peeled off, so that it was a loose slice, so easy to heat evenly cooked fast, with this method of dealing with onions, so that onions in the pot after frying can be immediately cut off, but also is not easy to collapse the soft, and eat it will also be a sense of crispness.

5. Add oil to the pan and heat, into the mutton slices quickly stir-fry, stir-fry the meat discoloration, the mutton slices sheng out to be used.

6. Add a little oil to the pan, heat, add ginger and green onion slices, stir-fry over high heat, stir-fry the green onion flavor.

7. Add lamb slices, stir-fry evenly over high heat, add a few drops of vinegar, stir-fry evenly, turn off the heat, and serve on a plate.