1. Cut the lamb loin into sloping slices 5 cm long, 3.3 cm wide and 0.23 cm thick. Mix 80g of wet starch with 10g of water to make a paste. Another sugar, ginger juice, soy sauce, vinegar, wine, wet starch 20 grams and 30 grams of water together, mix into gravy. 2. Pour sesame oil into the frying pan, placed on a high flame to seventy percent heat, will be dipped into the starch paste, piece by piece into the frying pan, frying a little, that is, with a slotted spoon to fish up, will be sticking to each other's meat, gently patted, and then put into the oil. At this time, the frying pan away from the fire, lower the temperature of the oil, so that the meat inside the fried through. Then, use high heat to brown the outside of the meat and pour it into a colander to drain off the oil. 3. the frying pan and then placed on a high flame, quickly poured into the sauce stir-fried, then into the fried meat, turning a few times, so that the meat hanging gravy gravy, drizzled with sesame oil that is.