1. Lamb leg slices, a little salt (add seasoning later), soy sauce, oil consumption, cumin, cornstarch and mix well (you can add a sliced lemon leaf to remove the smell), add sesame oil, stir evenly, and marinate 10 minute
2. After the garnish is cleaned, cut the coprinus comatus into small pieces, cut the green onions into horse ear shapes, cut the coriander into sections, and slice the ginger.
3. Add two slices of ginger and Coprinus comatus in a pan with cold oil on a small fire. Flip the Coprinus comatus up and down until slightly yellow.
4. Add four peppers and marinated mutton, stir fry on high heat until the juice is almost harvested, add a teaspoon of sugar, cumin, and remaining ginger slices, and stir fry until the edges of the meat are slightly charred
5. Add the chopped green onions and coriander and stir-fry twice.
Tips:Let the lamb marinate for about 10 minutes with plenty of time. Lemon leaves or a little lemon juice can remove the mutton taste. The lamb must be fried before it is fragrant.
