Mutton is smooth and tender, delicious without mutton smell, with Wang Youbao juice and endless aftertaste. The meat is tender and slightly fragrant with scallion.


240g mutton
1 green onion
5 cloves garlic
4 peppers
3 slices of ginger
2 g salt
1 tablespoon cumin powder
1 tablespoon starch
10g sugar
10g raw soy sauce
5g cooking wine
15g vinegar
A little coriander


Step 1
Wash the mutton and cut it into pieces

Step 2
Cut the green onion into sections, cut the Chaotian pepper into circles, and slice the ginger and garlic

Step 3
Prepare a bowl, pour in salt, sugar, starch, cooking wine, vinegar and soy sauce, and stir well

Step 4
Pour oil into a hot pot. When the oil is hot, pour in scallion, garlic, ginger and Chaotian pepper. Stir fry and saute evenly until fragrant

Step 5
Pour the mutton into the pot and stir fry over high heat for 2 minutes

Step 6
Pour in the prepared cooking wine and the remaining scallion, stir fry and collect the juice

Step 7
Sprinkle some cumin powder, stir fry and bring out of the pot

Step 8
Sprinkle some coriander after packing