Cumin Lamb

Cut the coriander into sections and lay it on a plate for later use.

Slice the lamb into thin slices.

Add salt, cooking wine, and pepper powder, and mix evenly.

Add baking powder and tenderizer powder, and knead with your hands for 1-2 minutes to mix the powders into the meat.

If it feels too dry, you can add a very small amount of water.

Add a small amount of egg liquid.

Mix evenly again, then add dry starch and mix evenly.

Add a small amount of sesame oil, mix evenly, and marinate for 15 minutes. After adding tenderizer powder, do not marinate for more than 15 minutes.

After 15 minutes, heat oil in a pot to medium heat (about 50% hot) and add meat slices one by one.

Once the meat slices change color, immediately remove them to avoid overcooking.

When the oil temperature rises again to about 60% hot (not too hot), add the meat slices back in.

Fry for about 1 minute and remove.

Use a small amount of oil in the pot, add the lamb slices.

Stir-fry evenly.

Add cumin powder, chili powder, and MSG.

Stir-fry evenly and serve.