Lamb with tangerine peel and cumin

Overview

Spicy and numb, the mutton is soft and has a mellow taste.

Soak lamb hind leg meat in cold water with 5 grams of ginger, 1 green onion, and 4 teaspoons of cooking wine overnight.
Rinse and drain, take half, about 500 grams;
Peel the skin and remove the meat.
Shred the meat, cut 1 onion, 5 grams of tangerine peel (dried orange peel), and 10 grams of ginger into strips.
Heat 0.5 tablespoons of vegetable oil and break up the shredded mutton over high heat;
After the meat changes color, turn to medium heat, add tangerine peel and old ginger and stir-fry;
When the blisters are reduced, lower the heat and add 0.5 tsp salt, 0.5 tsp pepper noodles, 1 tsp sea pepper noodles, 1 tsp Sichuan peppercorn noodles and 1 tsp cumin powder and stir-fry until fragrant;
Over medium heat, add onions and stir-fry until soft;
Sprinkle 0.5 tsp chicken essence and 0.5 tsp cooking wine, mix well over high heat and serve;
Sprinkle green and red peppers.