Ingredients: two ounces of parsley, half a catty of lamb leg, two ounces of pickled pepper and ginger, three ounces of vegetable oil, sugar, salt and cooking wine.

Practice: Chop the mutton and marinate it with cooking wine 15 minutes. Cut celery into small pieces of about one centimeter. Chop pickled peppers with ginger. When the oil pan is hot, put down the pickled pepper with ginger and stir-fry until the meat is fluffy. Add salt and sugar to taste. Finally, add celery and stir fry for one minute.

Comments: Hot and sour, delicious, good dinner.