1. Prepare all the main ingredients. For the fried lamb, it is best to use lamb tenderloin or hind legs. The other parts are not tender enough. Of course, you must be able to buy the smallest tenderloin, which is even better.
2. All beef and mutton slices cannot be cut along the texture, they must be cut horizontally, that is, the knife must be cut at a 90-degree angle with the texture, so that the fiber is cut off, and the meat will be tender, otherwise you can chew the rubber band
3. Beaten eggs
4. Use cooking wine for mutton, a little salt, and then add a little egg liquid, then add starch and stir evenly
5. Finely chop green onion, ginger and garlic, and slightly more onion and ginger, especially ginger. It and vinegar will produce a special aroma
6. Make a juice: soy sauce, vinegar, salt, sugar, cooking wine, a little sesame oil, starch is enough to thicken the juice
7. Scrambled eggs with oil. The requirement for this scrambled egg is that the egg should be very fluffy and tender, similar to the effect of the egg fluffy. Therefore, it is required to have more oil and a larger fire. The egg will puff up the boss at once. Use a shovel to separate you The size you want is out of the pot, so it's tender
8. Slippery lamb, 50% hot oil, use the palm of your hand to interview in the oil, the palm of your hand is relatively hot, it is almost the same, don't wash your hands, put the lamb, break it, and the color will come out
9. Sit in the pot and prepare to stir-fry, just put a little oil in the frying, or you can pour the oil that settles in the egg into the pot, so that the oil will not be too big, add the green onion, ginger and garlic, and fry a few times, then add the lamb and egg , Stir-fry for a few times to make the juice, remember to stir the juice well before adding, otherwise the starch is all underneath, quickly fry out of the pan
