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1

Slice the onions into oscillations, wash the fragrances and cut them to about three centimeters.

2

When the boiler heats up to 50%, the lamb slices are quickly fried; when the lamb slices are seen starting to turn white, they are placed onions, added to the sauce, sugar, salt, and evenly folded, until the meat is all white; when the lamb meat matures, it is poured into the vinegar, and it is thrown into the fragrance and evenly。

3

When the oil pan heats up to 50% of the heat, the lamb chops are quickly turned up; when the lamb chops are seen starting to turn white, they are placed onions, added to the sauce, sugar, salt, and evenly folded until all the pieces become white

4

When the lamb matures, it enters the rice vinegar and puts it into the fragrance and is evened。

1. Stir-frying requires high heat and quick cooking, so the wok must be hot and the oil must be hot. This ensures the meat slices remain tender and juicy; do not flip them back and forth continuously in the pan. 2. Lamb and fatty beef slices are cut thin by a machine, so they cook and absorb flavors easily. There is no need to marinate them in advance with salt or starch, as this will cause the meat to dehydrate prematurely and result in a dry, tough texture. 3. Soy sauce adds color and fragrance, so you do not need to use too much. Rice vinegar enhances the flavor and cuts the grease, but it must be added last because its aroma evaporates easily. If added too early, the fragrance dissipates quickly, leaving a sour taste that makes the dish unpalatable. 4. Cilantro also adds fragrance. You only need to mix it evenly before serving; this preserves the aroma. If stir-fried for too long, the cilantro will easily become soft and mushy, and the fragrance will dissipate quickly. 5. Some lamb is older and has a strong gamey smell; stir-frying it a little longer can remove the odor, or adding some high-proof white liquor or cooking wine when heating the oil can also help alleviate it. In winter, many families eat hot pot or rinsed mutton; it is simple and warming, but the remaining lamb slices often melt and become soft and mushy. If you put them back in the freezer at this point, the meat slices will freeze into ice. When put into the pot to cook again, they are hard to melt, and the texture will be very poor. Using this method is a great way to deal with leftover lamb and beef slices.