Thaw the mutton and put it in the pot.
You can pour the water foam while baking, for four or five minutes, the water is less, the lamb is basically no blood, the lamb is taken out.
Put a small amount of sesame oil in the pot, add the mutton and onion after the oil is hot, stir fry the big barbecue sauce, the lamb is broken, and the onion is soft and then turn off the parsley.
In this way, the lamb is very tender and not awkward. It tastes great.