Slice the meat.Use lamb.300g, slice 4 garlic cloves, and white onions.Add vinegar.1 tablespoon (15ml), 1 teaspoon of sesame oil (5ml), 15 pieces of long onion strips, sliced.Sliced onionsHalf a head, use 3 tablespoons of oil (45ml), cooked white sesame seeds.2 teaspoons (10g) of white sesame seeds,1/2 teaspoon (3g) of chicken essence,Cilantro15 grams, 2 teaspoons of granulated sugar (10g), 2 teaspoons of water and starch slurry (10g),Dark soy sauce2 tablespoons (30ml), 1 teaspoon of dry starch.Mixture:1. Marinate the lamb with dark soy sauce, chicken essence, and dry starch for 10 minutes, drain off excess liquid, and set aside.2. Heat a wok with 2 tablespoons of oil over high heat until very hot, then quickly stir-fry the marinated lamb for 1 minute before removing. 3. Add 1 tablespoon of oil to the same wok over high heat, add sliced onions and garlic, and fry for 2 minutes until fragrant.4. Return the fried lamb to the wok and stir-fry with all other ingredients: vinegar, sesame oil, sugar.5. Stir-fry for another 2 minutes, then transfer evenly into a flat iron pot, heat over high flame, thicken with water starch slurry, sprinkle cilantro and white sesame seeds, and serve immediately.Stir-fry the lamb with ginger and add to the pot, then stir-fry together.Add white vinegar,sesame oil, and rock sugar.Fry all the ingredients in the wok for 2 minutes, then transfer evenly into a flat iron pan.