1. Chop the lamb chops into 1-and-a-half to 2-inch long pieces. I cut off the larger pieces of meat and made them into kebabs. Soak the chopped lamb chops in water for half an hour. If the water becomes red, change the water until the water becomes clear.

2. Put the washed lamb chops into the pot, add a few slices of ginger, and cook first. If it is tender lamb chops, cook it in a rice cooker. If it is an adult lamb chop, cook it in a pressure cooker. Otherwise, the back will not be chewable.

3. Remove the cooked lamb chops and drain the water.

4. Wash and cut onions, green and red peppers, carrots and celery, and cut a few slices of ginger.

5. Heat the pot, pour more oil, heat it up, pour in the lamb chops and fry until slightly charred, then serve.

6. Leave a little oil in the pot, add ginger slices, and fry onions, green and red peppers and carrots until they are raw.

7. Pour in the previously fried lamb chops.

8. Add 1 tsp white pepper. Mix and stir-fry for a minute or two. You can taste it to see if it is flavorful enough, and add more seasonings according to your own taste.

Griddle mutton is a relatively authentic home-cooked dish. It uses a dry pot method to cook mutton, so it is named Griddle Mutton. The main ingredients for making dry pot mutton are mutton (hind leg), scallions, onions (yellow skin), and peppers (red and pointed). This dish is rich in nutrients, tastes good, and is relatively simple to make. It is very popular among the public.