This dish is served in both northeast and northwest cuisine, mainly because of the different sauces. I developed it for you.
1, mutton, don't just buy a good mutton roll to use, to be honest, I dare not eat it (don't scold me when the manufacturer sees it). At present, those are all recovered meat or fresh mutton bought from the market. The hind leg meat is the best. Put it in the freezer for about 3 hours, let the meat harden but cut it into thin slices (not too thin, that's how profiteers calculate the cost, I'm one) and add a little more.
2. Half an onion, half an onion (adjust the proportion according to personal taste). Onions are delicious and fragrant. Cut a little parsley and pepper into oblique slices (use red pepper if it is spicy, and it will be fragrant if it is not spicy) and stir-fry pepper (without adding dislike);
3. Stir-fry the mutton, heat it in an oil pan (about 3-5 times that of mutton), stir-fry the mutton in oil, and take it out of the pan for later use;
4, the pot, the oil is hot, first stir-fry the pepper and pepper, then stir-fry the onion and mutton together, add a little salt and soy sauce (the fuel consumption will be a little sweet, as for chicken essence and monosodium glutamate, we don't have it in the kitchen, afraid of death). Put coriander in front of the wok and drop a few drops of sesame oil after serving!
All right! Eat!
In addition, the northwest is fried with "bean paste"; Stir-fried with "Yingkou Miso" in Northeast China.