The sweetness of the lamb absorbs the scent of the mushrooms and is quite delicious.
Cut the mutton into thin slices, add salt, cooking wine, soy sauce, oyster sauce, pepper and water starch to pickle and marinate.
Fresh mushrooms are cut into pieces. Heat the oil in the pan and add the mutton oil to the color change.
Leave the bottom oil in the pot, add the mushroom slices and stir fry until spit water. Add the ginger and garlic, the garlic shoots and the mutton quickly and mix well.