1. Cut minced ginger, minced garlic, and green onions into hob sections.
2. Wash lamb and cut into moderately thin slices.
3. Add appropriate amount of edible oil to the pot and heat.
4. Add the cut lamb and stir evenly (actually, it should be heated, but the concentrated use of gas at noon is not fast).
5. Stir fry until the mutton is broken.
6. Stir-fry until the lamb is bloodless, add oyster sauce, salt and minced ginger, stir fry quickly.
7. Add the green onion, salt, and stir-fry evenly.
8. Add chicken essence and stir fry quickly.
9. Stir-fried lamb out of the pan and serve on a plate.
