My family likes mutton very much. When I went to the supermarket a few days ago to see fresh and fat mutton legs, I couldn’t help buying them back and asking others to pick the meat. The bones have been stewed once. This time, I’ll make fried mutton with scallions. It’s very late to come home from work. If you take the meat out and try to solve the frost, it’s easy to cut. It’s mainly Kwai Fu. You can fill your hungry stomach right away.


500g mutton
1 tablespoon salt
1 pepper
Proper oil
1 tablespoon raw soy sauce
2 shallots
Right amount of pepper
1 ginger
1 tablespoon sugar
1 tablespoon starch
1 tablespoon vinegar
2 tablespoons cooking wine


Step 1
A piece of mutton. Don't use too fat. I like mutton

Step 2
Cut into thin slices before thawing completely. My little hand, cold, cold

Step 3
I cut the scallion obliquely. I cut a large piece of ginger, because my family doesn't like ginger very much. It's big and easy to pick out. A small pepper. Don't underestimate me. Although I'm small, I'm very hot.

Step 4
The sliced mutton should be pickled for a while with shredded green onion and ginger, salt, pepper, soy sauce, cooking wine and lost starch. If you're hungry after work, hurry up and get off the pot

Step 5
Hot pot, pour oil, add half of shredded green onion, ginger and pepper

Step 6
Pour in mutton and stir fry over high heat. When almost all the colors turn white, add the remaining half of shredded green onion and ginger, and add a little vinegar when coming out of the pot

Step 7
Out of the pot