1. Material: 200g of sheep hind leg meat, wet starch 10g, 20g of onion, 2.5g of soy sauce, 2.5g of ginger juice 10g of monosodium glutamate, 2.5g of garlic slices 10g, 50g of peanut oil, 20g of fennel, 25g of sesame oil and 20 of pepper water.

2. Dishes: Wash the mutton, cut it into pieces 6 cm long, 4 cm wide and 0. 17 cm thick, add soy sauce (10g), wet starch and pepper water, and homogenize. The scallion is cut into water chestnut slices with a hob.

3. Heat the wok on a large fire, first rinse the wok with a small amount of peanut oil, then pour the remaining peanut oil into the wok, heat it to 40%, add fennel and stir-fry until golden brown, then add onion, garlic and sliced meat, and quickly stir it with chopsticks. After about 5-6 seconds, when the sliced meat turns yellow and white, add 20g of soy sauce (15g), 20g of ginger juice, 20g of monosodium glutamate and 20g of water, cover the pot, and simmer for 1 min. When the soup is not enough, move it to a big fire and pour sesame oil on it.