1. Ingredients: mutton slices, green onions Seasoning: sesame oil, salt, chicken powder, cooking wine, light soy sauce, rice vinegar, ginger
2. Wash the green onions, slice them diagonally, and shred the ginger.
3. Add salt, chicken powder, light soy sauce, sesame oil, cooking wine, green onion and ginger to the mutton slices. Stir and marinate for 15 minutes.
4. Heat a little oil in a pot on the fire, and sauté half of the green onions until fragrant.
5. Add the marinated lamb slices and stir fry over high heat.
6. When the lamb is slightly discolored, add the remaining green onions.
7. Quickly add soy sauce and stir fry evenly.
8. Fry the green onions until they are slightly collapsed, pour in the balsamic vinegar and stir well, then serve.
Tips:Stir-fried lamb with scallions is very important to the choice of lamb. Must use lamb hind leg, which is very suitable for stir-frying. It is tender, especially stir-fried. Stir-frying requires high heat to fry, so the pan must be hot and the oil must be hot to ensure that the meat slices are tender and juicy. Do not stir fry back and forth in the pan; some lamb is older, and the taste will be very fishy. Adding a little high-grade liquor or cooking wine can also alleviate the fishy smell.
