Main Ingredients Mutton (hind leg) 300g 2 scallions

Supplementary Ingredients 1 tablespoon cornstarch

Seasonings Salt 1/2 teaspoon Vinegar 1 tablespoon Garlic 5 cloves Wine 2 tablespoons Light Soy Sauce 1.5 tablespoons Pepper Powder 1/2 teaspoon Sugar 1 tablespoon Vegetable Oil 2 tablespoons

Stir-Fried Mutton Directions

1. Soak the lamb in water for a while, change the water a few times in the middle, or don't soak it at all. 2. Remove the tendons and cut the lamb into thin slices with a knife (cut off the meat; it can be slightly frozen and then cut into thinner slices). 3. Add pepper, soy sauce, and cornstarch

4. Cut the garlic into minced pieces, and slice the green onions diagonally into thin slices about 5 cm long

6. Add 2 tablespoons of vegetable oil to a frying pan, and when the pan is hot, add the lamb and stir-fry it quickly until the lamb turns brown, then remove it from the pan and reserve it for another use

7. Add the garlic and sauté the garlic and green onions over low heat until they turn colorful, and continue to stir-fry over low heat until the lamb turns colorful. Continue to stir-fry until the onion is slightly soft and fragrant

9. Add the mutton, season with cooking wine, turn up the heat and stir-fry quickly

10. Add sugar and stir-fry evenly

11. In addition to sautéing minced garlic and green onion, the rest of the steps should be kept on high heat sautéing, to ensure that the mutton tender;

2, marinated mutton when adding pepper, can effectively remove the fishy flavor of mutton. If you don't have it, you can also use some five-spice powder or pepper powder