1. Practice one. Ingredients: 250g mutton, 500g mushrooms. Accessories: appropriate amount of oil, appropriate amount of soy sauce, 4 cloves of garlic, appropriate amount of salt, appropriate amount of pepper powder, appropriate amount of ginger powder, 1 green onion, appropriate amount of chicken essence, 2 red peppers. Method: Slice the mutton; wash and drain the mushrooms, tear them into strips; cut the green onion into sections, slice the garlic; soak the dry red pepper until soft and cut into sections; heat up oil in a pan, add the mutton slices, and stir-fry until there is no moisture; add the onion and garlic Stir-fry the red pepper until fragrant, sprinkle in ginger powder, pepper powder, salt, and pour in soy sauce; stir-fry the mushrooms until cooked, and add chicken essence.

2. Method two. Ingredients: 200 grams of mutton, 200 grams of mushrooms, starch, green onions, salt, chicken essence, cooking oil.

Method: Shred the mutton, wash and cut the mushrooms into slices. Drain water and set aside. Heat the oil pan and add the shredded raw mutton that has been chopped in advance. At this time, you can also add a small amount of chopped green onion to bring out the fragrance. When the mutton is about 70% mature, add washed and drained mushroom slices, add salt and chicken essence, stir-fry, and cover over low heat for three minutes. Add chopped green onion, stir-fry briefly, and serve.

3. Practice three. Ingredients: 200 grams of mutton, 350 grams of oyster mushrooms, amount of onion and ginger, 1 spoon of cooking wine, 2 grams of white pepper, 2 grams of pepper powder, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of soy sauce, 1 spoon of yellow sauce, and appropriate amount of refined salt. Method: Process the ingredients: Tear the oyster mushrooms into small pieces, clean them, and fully squeeze out the water. Cut the mutton into strips, wash the blood foam with water; slice the green onions and shred the ginger. After the pot is hot, add oil, add mutton and stir-fry until the meat changes color. The lamb leg meat is very tender, and with the stir-frying time of the oyster mushrooms later, it can be fully cooked and it will be very tender. Add onions and ginger and stir-fry until fragrant. Add 1 tablespoon of cooking wine, 2 grams of white pepper, 2 grams of Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. Finally, add 1 tablespoon of soybean paste and stir-fry over medium-low heat to bring out the aroma of the sauce. Pour in the oyster mushrooms, turn up the heat and stir-fry until the oyster mushrooms are cooked. Add appropriate amount of salt and stir-fry evenly.