Stir-fried mutton slices with Chinese onion or green scallion with scallions

1. Slice 300g of lamb hind leg meat. I cut it a bit thinner, so I need to stir fry quickly. It can be cut a bit thicker, so it will be easier to stir fry.

2. Add one cooking wine, one spoonful of light soy sauce, and 5g of corn starch.

3. Grab evenly by hand and marinate for 10 minutes.

4. Cut 100g of scallions diagonally into sections, mince 6 pieces of garlic, shred 2 pieces of ginger, and add an appropriate amount of coriander. Mix sauce: 15g light soy sauce, 15g fresh soy sauce, 10g cooking wine, 3g vinegar, 3g sugar, and 1g salt.

5. Add a little more oil to the wok because the lamb hind legs are relatively thin.

6. The oil temperature should not be too high, and the lamb slices should quickly and smoothly disperse.

7. Stir fry until most of the lamb slightly changes color and serve.

8. Wash the wok, add oil again, add shredded ginger and stir fry until fragrant.

9. First, add half of the scallions and stir fry until fragrant, then add the other half of the scallions.

10. Next, add the lamb

11. Add chopped garlic and pour in the sauce. Quickly stir fry evenly.

12. Turn off the heat, add cilantro slices, mix well, and dish out.