900g Frozen Lamb Cutlets
1 tablespoon White Pepper
2 tablespoons Cornflour (for marinate lamb cutlets)
2 tablespoons light soya sauce
1 bowl stock
2 teaspoons sugar
- Western food cooked in eastern style, body strengthening functions.
Defrost the lamb cutlets and clean. Wipe dry. Mix 2 tablespoons of cornflour and 1 tablespoon of water well. Marinate thoroughly. Crush the white pepper. Add light soya sauce, stock and sugar. Bring to the boil. Turn off the heat. Put in half amount of white pepper. Soak in the hot light soya sauce.
Heat the pan. Add in dash of oil and lamb cutlets. Shallow-fry thoroughly one side. Then shallow-fry the other side.
Cook the lamb cutlets until 70% done. Pour in the white pepper at the side of the pan. Shallow-fry until fragrant.
Pour in the hot light soya sauce. Bring to the boil.