1. Prepare raw materials: lamb (sliced into thin slices), coriander sticks, green onion.
2. Cut the coriander stalk into sections, and cut the scallion into small sections.
3. The garlic is flattened and chopped. Add to a bowl, add light soy sauce, vinegar, cooking wine, dark soy sauce, salt, sugar, pepper, water, and cornstarch. Stir evenly into a sauce for later use.
4. Pour water into the pot, blanch the mutton when the water blisters, and the mutton will change color and remove any blood foam.
5. This is blanched lamb.
6. Pour oil into the pot, add the scallions and white segments, and saute until fragrant.
7. Add lamb and stir fry over high heat.
8. When the lamb is about to mature, pour the sauce along the side of the pot.
9. Stir-fry the mutton, so that the thickening sauce coats the mutton.
10. Finally, add the coriander stalks, stir-fry evenly, and pour in the sesame oil to serve.
11. Finished product.
Tips:Cut the lamb into thin slices and remove it after blanching until it changes color and removes any blood foam. The sauce should be adjusted in advance. Add the right amount of salt according to your taste. If you like the spicy taste, you can drizzle it with red oil or add chili powder when stir-frying.
