1. Wash the leg of lamb, drain the water, and cut into thin slices.
2. Mix in salt, chicken essence, soy sauce, cornstarch, black pepper powder, cumin powder and 1 tablespoon of cooking oil. Grab it with your hands.
3. Shred ginger, mince garlic, scallion white and loose, and cut millet pepper into small sections.
4. Add edible oil to the pot, heat it up on high heat, add the onion, ginger, garlic and millet pepper to stir up the aroma.
5. Pour the lamb into the fire and stir continuously.
6. Stir-fry until cooked through, sprinkle a little cumin powder and stir well, then turn off the heat.
7. Put it out of the pot and serve it to the table and enjoy.
8. The leg of lamb is tender and tender, and the lamb cooked in this way has no mutton smell at all.
