Steps:
1, leg of lamb with fascia removed, soaked in clear water for 2 hours, and blood removed.
2. Cut the mutton into 2 cm square pieces and slice the onion and ginger.
3. Add onion, ginger, white pepper, cumin powder, salt, sugar and olive oil to the mutton, grab well and marinate for 2 hours. I put it in the freezer for one night.
4. Picked mutton, pick out onions and ginger, cut onions into small pieces, and cut parsley into sections.
5, put oil in the pot, stir-fry more than usual, add 60% to 70% heat, add mutton and stir-fry, keep the fire at a medium level, stir-fry for about 2 minutes, all the mutton will change color, and it will be mature in 80% to 90%.
6, the remaining oil in the pot, put the onion and stir fry.
7. Add the fried mutton, add a little salt, and season with soy sauce. Pay attention to the fact that the mutton is pickled, and the salt and soy sauce must be put less. Add sesame seeds, a little sesame oil and turn the pot twice.
8. Finally, add the coriander section and take it out of the pot.