1. Prepare the required ingredients
2. Use a knife to slice the green onion from the middle, peel off the green onion core, and cut the white and green onion hearts separately
3. Cut the green onion into strips, chop the green onion heart, and cut the ginger and garlic into small pieces. Mix the light soy sauce, sugar, and starch in a small bowl and set aside. (There is salt in the light soy sauce. If you think it is not salty enough, you can add more salt before the dish is out of the pot)
4. Put the oil in the pan. When the oil is hot, first add the ginger and garlic slices and stir fry, then add the scallions and stir fry quickly, and set aside.
5. Put oil in the pan, add lamb slices after the oil is hot, stir fry
6. After the lamb is fried, add the chopped green onion and seasonings, stir fry twice, then pour in the pre-fried green onion, add appropriate amount of black pepper and cumin powder, and stir-fry twice to get out of the pot.
Tips:The mutton slices should be stir-fried quickly, and the time should not be too long, and the meat will get old. If the mutton has a lot of water during the frying process, you can drain the water. My habit is to separate the scallion and the heart of the scallion. If you find it troublesome, you can directly cut the scallion into small pieces for free.
