Ingredients
Notes
1. Cut the lamb into small pieces.
2. Add 2 tbsp Sichuan peppercorn water, 1 tbsp cooking wine, white pepper powder, 1 tbsp light soy sauce, and 1 tbsp cornstarch to the lamb. Mix well and marinate. Spray the surface with oil to lock in moisture.
3. Heat oil in a pan and add the lamb. Pan-fry over medium heat until both sides are slightly browned. Remove from the pan.
4. Heat oil in the pan again, sauté the onion and garlic cloves until fragrant, then add the lamb from step 3.
5. Add cumin seeds, chili powder, and white sesame seeds. Stir-fry evenly.
Done!
2. Add 2 tbsp Sichuan peppercorn water, 1 tbsp cooking wine, white pepper powder, 1 tbsp light soy sauce, and 1 tbsp cornstarch to the lamb. Mix well and marinate. Spray the surface with oil to lock in moisture.
3. Heat oil in a pan and add the lamb. Pan-fry over medium heat until both sides are slightly browned. Remove from the pan.
4. Heat oil in the pan again, sauté the onion and garlic cloves until fragrant, then add the lamb from step 3.
5. Add cumin seeds, chili powder, and white sesame seeds. Stir-fry evenly.
Done!
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