Raw materials: 250 grams of sliced lamb, 1 onion, 15 ml of soy sauce, 15 ml of rice vinegar, 8 grams of sugar, 5 grams of salt, a small parsley. Practice: 1, the first shallot cut into diagonal slices, cilantro washed and cut into about 3 cm on the short standby; 2, the frying pan heated to 5 into the heat, into the lamb slices quickly stir-fry; 3, to see the lamb slices began to turn white, into the green onion, add soy sauce, sugar, salt, stir-fry evenly until the meat slices all turn white; 4, lamb ripe, drizzle into the rice vinegar, into the cilantro section stir-fry evenly and then immediately after the pan. The above is a simple practice! Tip: in winter many families will eat hot pot, shabu shabu, simple and warm, but the last often leftover lamb slices are melted and become soft. At this point, if you put it into the freezer again, the next time you take it out, the meat will be frozen into ice, put it into the pot and then cook it, both difficult to dissolve, and the final meat texture will be very bad. The use of this approach can be a good solution to the remaining slices of lamb, fat beef; stir-fry need to stir-fry over high heat, so the pot must be hot, the oil must be hot, so as to ensure that the meat is tender and juicy, do not stir-fry back and forth in the pan; slices of mutton, fat beef slices are sliced into thin slices of paring knife, it is easy to mature and taste, so there is no need to join the salt in advance, such as starch and other marinade, which will make the meat dehydrated ahead of time, resulting in a dry meat; soy sauce serves as a good solution to the problem, and it is not necessary to add salt, starch and other pickling, which will make the meat early dehydration, resulting in meat Soy sauce serves to add color and flavor, so you don't need to put too much. Rice vinegar can make the meat more delicious, but also relieve grease, but must be added last, because the flavor of rice vinegar is easy to evaporate, add early, the flavor quickly evaporated, and finally left a sour taste, it is very difficult to eat; cilantro also plays a role in increasing the role of aroma, only need to be turned well out of the pot, so as to maintain the flavor, if a long time to stir-fry, the cilantro is very easy to soft and rotten, and the aroma is also quickly evaporated; Some of the lamb is relatively old, the flavor will be very fishy, fried a little longer to remove the fishy flavor, or add a little high degree of white wine, or cooking wine in the bursting pot can also alleviate the fishy flavor.