Stir-fried Lamb with Scallions

Stir-fried Lamb with Scallions

1. Soak the mutton in bleeding water in advance (soak for a while, and change the water several times in the middle, if you don’t have time, don’t soak), and then squeeze the water dry with kitchen paper or sterilized towel

2. Remove the fascia, and cut into large slices with a top knife (cut the shredded meat; you can freeze it and then cut it to make it thinner)

3. Add pepper powder, light soy sauce and starch

4. Grab well and marinate for about 10 minutes

5. Finely chop the garlic and cut the scallions diagonally into thin slices about 5 cm long

6. Raise the wok, add 2 tablespoons of vegetable oil when the pan is heated, and when it is 70% hot, add the lamb, quickly fry until the lamb changes color, and immediately set aside for oil control.

7. Leave the bottom oil in the pot (you can also add a little more oil, use a non-stick pan to save oil), add the minced garlic, and let it fragrant.

8. Add shredded green onions, continue to stir-fry on low heat until the green onions are slightly soft and fragrant

9. Add mutton and cooking wine at the same time, turn to high heat, and stir-fry quickly evenly

10. Add sugar and stir-fry evenly

11. Finally add a few drops of balsamic vinegar

12. Add a little salt to taste, stir and fry evenly, then