Tools/Materials: Pot, kitchen knife, chopping block, pot, spatula, bowl, plate, mutton, clear water, ginger, orange peel, cooking wine, onion, salt, sugar, pepper, soy sauce, oyster sauce, starch, egg white, cooking oil, cumin granules, barbecue material and clear water.

1. 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. Cut the mutton into strips, put it in a large bowl, add a few slices of ginger, a handful of orange peel and a proper amount of cooking wine, mix well and marinate for 10 minute.

2. Prepare an onion, cut it into onion segments for later use, add half an onion and cut it into strips for later use.

3. After ten minutes, pick out the ginger slices and orange peel from the mutton for secondary pickling. 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, stir until the juice is completely absorbed, add a few drops of edible oil to lock the nutrition and moisture of the mutton, and then marinate for 10 minute.

4. 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 a plate for later use.

5, leave the bottom oil in the pot, add the onion and onion to stir fry, stir fry and then pour the mutton, stir fry evenly and start seasoning. 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 heat after the seasoning is turned on, sprinkle a handful of chopped green onion on the plate, and a plate of delicious fried mutton with chopped green onion will be ready.