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1 Tablespoon Sichuan peppercorns
1 teaspoon whole black peppercorns
2 Tablespoons cumin seeds
1 teaspoon coarse salt
1 whole dried broken up chili pepper, seeds discarded
1 Tablespoon vegetable oil
1 medium onion, peeled and coarsely chopped
1 pound boneless lamb, half sliced, half coarsely chopped
3 cloves fresh garlic, peeled and coarsely chopped
3 Tablespoons dark and thin/light soy sauce
3 Tablespoons Chinese rice wine
3 scallions, coarsely chopped
10 sprigs fresh cilantro, rinsed, drained, then coarsely chopped
1. He a wok or fry pan, add the peppercorns, peppers, cumin seeds, salt, and chili pepper pieces and dry-fry them for one to two minutes, do not burn them.
2. Toss the meat with these seasonings, and set it aside.
3. Heat the wok or fry pan, add the oil, then the onions and stir-fry for two to three minutes, then remove them to a bowl or plate.
4. Now add the chopped lamb and stir-fry for two minutes, then the sliced lamb, garlic, soy sauces, rice wine, and the scallions, and simmer for one minute then return the onions to the wok or fry pan, fold in the cilantro, and serve.