Saute shredded mutton:

Cut 300g smoked leg of lamb into 4cm-long shreds, slightly dip them with proper amount of refined salt, monosodium glutamate and pepper, and mix in proper amount of dry starch for sizing.

2 Put about 40g oil in the pot. When the oil is hot, add shredded mutton and stir-fry until it is loose. Add shredded long onion and stir-fry slightly. Add appropriate amount of sugar, monosodium glutamate, soy sauce, refined salt and yellow wine, thicken with wet starch and pour sesame oil. Serve.