1. Ingredients: 500g leg of lamb or pork belly, handmade noodles 100g. Ingredients: 250g of Chinese cabbage, 250g of potatoes and 3 green garlic. Seasoning: 25g soybean oil, 25g soy sauce, 20g sweet noodle sauce, 20g garlic, 20g ginger, 5g sugar, 250g broth, a little cooking wine, monosodium glutamate, starch, sesame oil and star anise.

2. Wash the mutton, put it in the pot and add water until it is 80% ripe, then take it out and cut it into pieces. Cut the cabbage into small cubes and the garlic into small pieces. Soak handmade vermicelli in warm water until soft. Cut the potatoes into hob blocks and fry them in oil pan until golden brown (this process is to ensure that the potatoes are crisp and fragrant without deformation).

3. Heat a wok, pour in oil, saute ginger, garlic and star anise until fragrant, then add mutton, cabbage and potato, then add 250g soy sauce, cooking wine, sugar, monosodium glutamate and broth, stew until crisp, then take out the cabbage as a base, add vermicelli for a little stew, take it out and cover it with marinade, and thicken it with water and starch.