1. Dice carrots, onions, peppers and lamb. Hang Jiao removes the seeds.
2. Add vegetable oil to the pot and heat it to 60% heat. Add the cashews, and the cashews will turn yellow.
3. After the cashews are removed, turn off, wait until the hot oil becomes warm, then turn on the fire, and stir fry the lamb.
4. Stir-fry the lamb for about three minutes, add a small amount of salt and cumin, continue to fry for a while, add the carrots, and when the radish oil comes out, add the pepper and onion and fry for about one minute.
5. After turning off the heat, add the right amount of salt according to your taste to get out of the pot.
