It’s time to eat mutton again. Mutton can be eaten all year round. Eating mutton in winter can protect the body from the wind and cold. There are many ways to eat mutton. Today, let’s saute mutton with scallions. It is said that this is “Beijing cuisine”. In fact, it is also very popular in Shandong. In particular, the green onions in Shandong taste fresh, sweet, crisp, fragrant and slightly spicy. Coupled with the pickled and fried fresh and tender mutton, people can’t stop whether they serve wine or rice.


300g mutton (hind leg)
2 shallots
1 tbsp starch


Step 1
Soak the mutton in the bleeding water with clean water in advance (soak it for a while, change the water several times in the middle, and don't soak it if you don't have time), and then squeeze the water dry with kitchen paper or disinfection towel

Step 2
Remove the fascia and cut it into large thin slices with a top knife (cut the shredded meat; it can be slightly frozen and then cut to make it thinner)

Step 3
Add pepper powder, soy sauce and starch

Step 4
Grasp well and marinate for about 10 minutes

Step 5
Cut the garlic into small pieces, and cut the scallions obliquely into thin slices about 5cm long

Step 6
Start the frying pan, add 2 tablespoons of vegetable oil after the pan is hot, when it is 70% hot, put the mutton down, quickly slide and fry until the mutton changes color, and immediately take out the oil control for standby

Step 7
Leave the bottom oil in the pot (you can also add some oil. You can save oil by using a non stick pot). Add the minced garlic and it will be hot and fragrant

Step 8
Add shredded scallions and continue to stir fry over low heat until the scallions are slightly soft and fragrant

Step 9
Add mutton, stir in cooking wine, turn the fire, stir fry quickly and evenly

Step 10
Add sugar and stir fry well

Step 11
Finally, add a few drops of balsamic vinegar

Step 12
Add a little salt to taste and stir fry evenly