First, we washed the fresh leg of lamb with clear water, then sliced it into thin slices, put it in a pot and began to pickle it, and added10g of refined salt and 20g of pepper. Beat in an egg and mix well, then add100g sweet potato starch and mix well. Please note that sweet potato starch can be soaked in water in advance, and then mixed with mutton evenly, otherwise, when frying, sweet potato starch is easy to fry in the frying pan, causing hot oil to splash on us. Let's remember that. Next, let's start setting it on fire.

First of all, we use wide oil to cook the pot, and the oil temperature rises to 60% heat. Put the mutton wrapped in starch into the pot in turn, fry until it is golden hard shell, then take it out and put it in a bowl for later use. Please note that the mutton in this step must be put in one by one, otherwise the mutton will stick together easily, which will make the vegetables taste bad.

3. Then let's clean the pot, add a little base oil, stir-fry an octagonal in the pot, then add sliced onion and ginger, stir-fry, add 5g oyster sauce and 5g soy sauce, then add a spoonful of water to boil, pour it into a bowl filled with mutton, seal it with plastic wrap and steam for 40 minutes. After 40 minutes, uncover the plastic wrap and buckle the mutton in the plate. Sprinkle with coriander powder and serve.