原料:羊后腿肉300克、大葱3根、大蒜4辦调料:料酒1茶匙、酱油1茶匙、糖1/2茶匙、白胡椒粉1茶匙、味精1/4茶匙、米醋1茶匙、盐1/2茶匙做法:1.羊肉切成薄片,放入料酒、酱油、糖、白胡椒粉、味精、搅拌均匀后腌制5分钟。大葱切丝,大蒜切碎。2.炒锅烧热倒入油,待8成热时倒入羊肉片,快速翻 Raw materials: 300 grams sheep hind legs, 3 green onions, garlic 4 to do the seasoning: cooking wine 1 teaspoon soy sauce 1 teaspoon sugar 1/2 teaspoon white pepper 1 teaspoon MSG 1/4 teaspoon rice vinegar 1 teaspoon salt 1 / 2 teaspoons approach: 1. Lamb cut into thin slices, add cooking wine, soy sauce, sugar, white pepper, MSG, marinated for 5 minutes after mixing. Shredded green onions, chopped garlic. 2. Wok pan into the oil into the heat until 80 into hot lamb slices, quickly turn