1. Remove the fascia from the mutton, wash it with clear water for several times, wipe it as clean as possible with paper, pat it loose with a meat hammer (or pat it loose with the back of a knife) to loosen the fibers of the meat, add shredded ginger, shredded onion, cooking wine and pepper, grab it evenly, then seal it with oil and marinate it for more than 20 minutes.

2. Wash the spinach and blanch it with boiling water with salt and oil, which will change color and be too cold.

3. Peel potatoes, cut into pieces, steam or cook with salt, add a little salt, and crush them with a spoon.

4. Heat the pot and put the oil in it. When it is 60% hot, spread the mutton evenly in the pot. After frying on both sides, turn off the fire and fry until cooked (just stick chopsticks in it without bleeding, and you can fry it until it is half cooked if you like it tender). Take out the slices (this is for convenience, but you don't have to cut them).

Take a container, put mashed potatoes under it, put sheep on it and spinach on it.

6. Clean the pan, add a little base oil and stir-fry the onion, ginger and garlic with 30% heat.

7. Add soy sauce, oyster sauce, pepper, sugar, water and a little salt. After boiling, add water and starch to make it thin, and sprinkle sesame oil on the lamb chops.