1. Cut each steak into 5cm long and marinate it with ginger, salt, chicken essence and rice wine for 2h.

2. mince ginger and garlic, cut pepper into rice, and cut shallots into flowers.

3. Add raw eggs, peanut butter, custard powder, hot sauce and dried starch to the marinated steak and mix well for later use.

4. Put a clean pot on the stove fire, pour in cooking oil, heat it to 60%, add the cooked lamb chops, soak and fry for 15 minutes, take them out when the surface is orange, and control the oil to dry.

5. Leave the bottom oil in the pot, stir-fry the rice with ginger, garlic and pepper, stir-fry the roasted lamb chops twice, pour the sesame oil and put them neatly in the plate.