1. The lamb is clean and boneless.
2. Heat a pot with oil and sauté all the spices until fragrant. Add sugar, soy sauce, water, salt, chicken essence, and niang wine to a boil.
3. Pour it into an electric clay pot, add the lamb, slowly marinate until the lamb is cooked and fragrant.
4. Cut the marinated lamb into pieces.
5. Fry in a pan until the two sides are burnt.
6. Plate.
