1. Wash the green onions and cut them with an oblique knife.
2. Wash the lamb, slice, green onions, onions, and peppers for later use.
3. Mix the sliced lamb with soy sauce, chicken essence, and a little cumin, marinate for ten minutes, pour out the excess juice, and drain.
4. Heat up the pan and add the green onions until fragrant.
5. Pour in the marinated lamb slices and stir fry.
6. Saute the mutton and green onions, add all the ingredients, such as onion and chili, and stir fry.
7. Add white vinegar, sugar, soy sauce, salt, water starch and other ingredients to thicken the thick gorgon and stir fry.
8. You're done, just take it out and put it on the plate.
Tips:The mutton slices must be drained after marinating for 10 years. The green onions can be added or reduced according to personal preference.
