Chuan'r (Sichuan-style Lamb Skewers)

Cut the lamb shoulder into approximately 2-3 cm cubes, ensuring even sizes for consistent cooking.

Grate the ginger and mince the garlic finely.

In a large bowl, combine the lamb shoulder cubes with Shaoxing wine, light soy sauce, grated ginger, minced garlic, white pepper, and sesame oil. Mix thoroughly to coat all the lamb pieces. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight.