2. First, soak the mutton in clear water for more than 2 hours to soak out the blood in the mutton and reduce the fishy smell of the mutton. Then cut the mutton into strips, put it in a big bowl, add a few slices of ginger, 1 orange peel and a proper amount of cooking wine, mix well and marinate for 10 minute.
3. Prepare ingredients: cut a green onion into onion segments for later use; This year's green onions are too expensive to put too much, so I added half a green onion and cut it into strips for later use.
4. Ten minutes later, pick out the ginger slices and orange peels in the mutton, and then marinate for the second time: add a spoonful of salt, a spoonful of sugar, a proper amount of pepper, soy sauce, oyster sauce, a spoonful of starch and an egg white, grab them evenly and stir until the juice is completely absorbed, then drop a few drops of edible oil to lock the nutrition and moisture of the mutton, and marinate them again 10 minute.
5. Add oil to the pot. When the oil temperature is 50% hot, add the marinated mutton, stir fry quickly, turn off the heat when it is 80% ripe, and put it on the plate for later use.
6, leave the bottom oil in the pot, add the onion and onion and stir fry, stir fry and then pour the mutton.
7. Start seasoning after stir-frying: add a little soy sauce, a proper amount of pepper, a handful of cumin grains and a proper amount of barbecue material, stir-fry evenly again, turn off the fire after opening the seasoning, sprinkle a handful of chopped green onion on the plate, and a plate of fragrant chopped green onion fried mutton will be ready. It smells so good.