Chop the meat into small pieces first, soak it in cold water for several hours to remove the fishy smell, and change the water several times in the middle. You can serve the table after washing!

Put a little vegetable oil in the pot, heat it, pour in onion, ginger and garlic, stir-fry until the meat is tight, then add the powdery seasoning bought from the master, stir-fry the meat, heat the water, and simmer until the meat is cooked.

Then prepare red and green peppers, soaked thick vermicelli, garlic seedlings cut into sections, and a little onion, onion, ginger and garlic.

The wok is on fire, add oil. Saute onion, ginger and garlic until fragrant. Add the cooked mutton pieces and stir fry, add soy sauce, master seasoning foam and red pepper oil, then add the cut red pepper, vermicelli and garlic sprouts, add salt and monosodium glutamate and stir fry a few times. Then, add monosodium glutamate and sprinkle with coriander.