Cumin Lamb

1. In a bowl, combine the thinly sliced Lamb shoulder with Shaoxing wine, Light soy sauce, Dark soy sauce, and Cornstarch. Mix well and let marinate for at least 15 minutes.

2. Prepare the aromatics: slice the Ginger, mince the Garlic, slice the white parts of the Scallions, and chop the green parts of the Scallions. Cut the Dried chilies into 1-inch pieces after removing their stems.

3. Heat a wok over high heat until smoking. Add 30 grams of Vegetable oil, swirling to coat the wok surface.