1. 300 grams of lamb hind leg slices. I cut a little thinner, and move faster when frying. You can cut a bit thicker, and you will be more relaxed when cooking.
2. Add a cooking wine, a spoonful of light soy sauce, and 5g cornstarch.
3. Grab it with your hands and marinate for 10 minutes.
4. Cut 100 grams of green onion into sections diagonally, chop 6 garlic pieces, shred two pieces of ginger, and appropriate amount of coriander. Make a sauce: 15g light soy sauce, 15g fresh soy sauce, 10g cooking wine, 3g balsamic vinegar, 3g sugar, 1g salt.
5. Put a little more oil in the wok because the lamb's hind legs are thinner.
6. The oil temperature should not be too high, and the lamb slices will slip quickly.
7. Stir fry until most of the lamb is slightly discolored.
8. Wash the wok, add oil again, add ginger shreds and stir-fry for a fragrance.
9. Add more than half of the green onions, stir fry until fragrant, and then add the other half of the green onions.
10. Then add the lamb
11. Add minced garlic and pour in the sauce. Stir quickly evenly.
12. Turn off the heat, add the coriander, mix well and serve.
