1. Wash the mutton, then cut it into thin slices, put it in a bowl, then add a little soy sauce, a little salt and a little monosodium glutamate, then add a proper amount of starch and a little cooking oil, and marinate it 15 minutes.

2. Wash the green onions and cut into pieces. Wash and slice the green pepper. Wash and shred ginger. Chop garlic. Slice the dried red pepper.

3. Heat in the pot, add proper amount of cooking oil, heat, stir-fry the mutton and take it out of the pot for later use.

4. Take another pot, add dried red pepper, onion slices, minced garlic, shredded ginger and green pepper slices and stir well.

5. Then stir-fry the mutton together, then add a little salt, a little monosodium glutamate and a little soy sauce and mix well. Just take it out of the pot and put it on the plate.

Don't fry too much mutton at a time. About half a catty of mutton is enough. Mutton should choose hind leg meat, which is tender and delicious. If fried, the natural heat is relatively large, and it is delicious to fry quickly.