1

Stir-fry onions and celery stalks in a pot over medium heat until the onions are soft and caramel.

2

At the same time, take another pot and fry the mutton until all sides are slightly caramel. The pot should be hot, otherwise the meat will not be easily colored and will be cooked. If there is too much water, let it out for a while, and then fry it when the water is dry.

three

Put the fried mutton in the pot for 5 minutes, add curry sauce, tomatoes and carrots, stir well, season with salt, cook for 5 minutes, and then simmer until the mutton is soft.

four

Dry-bake nuts until they are slightly burnt, cool them to crisp, and mash them with a mortar, but not too broken, leaving some small particles as the best.

five

When the meat is stewed, prepare the ingredients for quick-fried vegetables. After washing the vegetables, dehydrate. Believe me, dehydration will make your vegetables have a real "fried" taste. Furthermore, if vegetables are the mainstay, you can use organic ones, and the taste is really different.

six

Heat the oil in the pan until it smokes slightly, sprinkle with bacon and chopped garlic cloves, and fry until caramel color, which will have a strong nutty smell. Turn the fire to medium high. Add red pepper, 15s, then add shredded Chinese cabbage, a pinch of salt and black pepper, stir-fry until the edge of Chinese cabbage is slightly burnt, pour in balsamic vinegar, and serve after the sour gas dissipates.