1. Cut the leg of lamb into cubes. Add cooking wine, light soy sauce, dark soy sauce, sugar, cumin powder, chili powder and starch, fully grasp and mix well, and marinate for more than 1 hour.
2. Heat the wok over high heat, add oil, add mutton cubes when the oil is hot, and stir-fry quickly. Then add the onion, stir fry until the onion becomes a little soft, sprinkle with white sesame seeds, remove from heat, and let cool a little.
3. Place a hand cake on the baking grease paper and wait for it to soften. Then put half of the lamb and onion, cover with another hand-held pie, and pinch the edges tightly. Then brush a layer of egg liquid on the surface and sprinkle with cooked white sesame seeds. Put the pie and oil paper on the baking tray.
4. Place the baking tray in the middle of the preheated oven at 200 degrees, heat up and down at the same time, bake for about 15 minutes, and bake until the top surface of the hand cake turns golden brown.
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