1. Cut the lamb into thin slices, rinse with water repeatedly to remove the blood and squeeze the water, add a little white pepper, 1 tablespoon of cooking wine, 1 egg white, a little starch, and marinate for 10 minutes. Cut the scallion into sections with a diagonal knife, and shred the ginger
2. Add 1 tablespoon of balsamic vinegar, 1 tablespoon of light soy sauce, half a tablespoon of oyster sauce, a little clam powder, and appropriate amount of salt in a small bowl.
3. Pour the hot oil in a hot pan into the marinated mutton and stir fry quickly until it changes color
4. Heat oil in another pot, add ginger and green onions, pour in the fried lamb, stir fry until evenly heated
5. Pour in the seasoned sauce, stir-fry evenly, and you will get the meat slices. Because they have been marinated with egg white and starch, they are especially tender, with a strong green onion fragrance, and the rice will suffer again.
Tips:1. Cut the lamb as thinly as possible.\n2. Add egg whites and starch and fry to make it more tender and not dry.\n3. The whole frying process should be fried on high heat. The frying time does not need to be too long, otherwise it will be lamb When sautéed, the green onions will become wilted, and the appearance and taste will be affected.
