Fried Lamb

1. Material drawings.

2. Wash the lamb and cut it into large pieces.

3. After serving in a bowl, add barbecue sauce, soy sauce, soy sauce, cooking wine, chopped garlic and pepper, and stir well. Pour cooking oil on top and seal the mouth

4. Marinate with cling film. Refrigerate and marinate for at least three hours.

5. Slice onions for later use.

6. Pan fry and brush with oil to heat up. Put the marinated meat slices one by one and fry over low heat until fragrant.

7. Flip the sides in the middle and pay attention to the heat. When frying, the meat will come out of water, and then the water will slowly evaporate. Be careful not to fry too much.

8. Take out the wok and serve on a plate, garnish with chopped onions, sprinkle with a mixture of cumin and sesame powder, and serve.