Ingredients: 250 grams of lamb tenderloin

Accessory oil, appropriate amount of sesame oil, 1 tablespoon of water, 25 grams of starch, dark soy sauce, 1/2 teaspoon of vinegar, 1/2 teaspoon of sugar, 25 grams of sweet noodle sauce

1/2 tsp cooking wine

Step 1. Cut the lamb tenderloin into 3 cm long and 2 cm wide slices.

2. Use sweet noodle sauce and water Starch 15 grams, mix well and set aside

3. Heat half a pot of oil until it is 70% hot, put in the starched mutton slices

4. Spread it quickly to prevent adhesion

5. When the meat slices are mature, remove the filtered oil

6. Peel and shred the ginger, blanch the ginger shreds with a spoonful of boiling water to make ginger water

7. Mix ginger water, dark soy sauce, vinegar, cooking wine, sugar and 10 grams of water starch into gravy

8. Put the wok on the fire, pour in the smooth meat slices and gravy , stir-fry quickly to coat the meat slices with gravy

9. Finally, pour in a tablespoon of sesame oil