Cooking Steps

1. 

   Step1:650 grams of mutton hind legs. Remove fat and oil. Change into slices. 120 grams of eggs. 30 grams of dry starch. Set aside for sizing.

2. 

   Step2:Egg liquid. Generally, two eggs are used as the main seasoning at a time. Garlic slices, onion shreds, ginger rice, green garlic leave

3. 

   Step3:First, use 4 g MSG, 3 G chicken powder, 2 g pepper powder, 5 g cooking wine, 4 g soy sauce, 3 g old soy sauce, 30 g clear water and 4 g sesame oil to mix the juice. Then, put 6 g garlic slices, 5 g ginger rice, 6 g green garlic segments and 5 g scallion shreds into the mixed juice. Mix well and reserve

4. 

   Step4:Put 50g of salad oil into the pot. Put two 120g eggs into the pot. Fry the eggs over medium heat for later use

5. 

   Step5:Put another kilogram of salad oil into the pot. Raise the oil temperature to 50% in high temperature. Put in the mutton. Quickly use chopsticks to spread. About 5 seconds. Take out the oil control

6. 

   Step6:Keep the oil in the bottom of the pot. Stir fry the eggs and the mutton. Put in the sauce just mixed

7. 

   Step7:Pour 5g pepper oil into the pan, then put it on the plate