1. Dice the red pepper and fresh wild mountain pepper with a knife.
2. Chop the ginger and garlic separately.
3. Cut the green garlic slope knife into sections.
4. Separate the mutton skin and meat, remove the mutton oil and cut into shreds.
5. The sheepskin is also shredded.
6. Pour the tea oil in the wok to heat, add salt and stir-fry the lamb until it is broken.
7. Add minced ginger and garlic, soy sauce, oyster sauce, and MSG, cook the rice wine and stir well.
8. Put the red pepper and continue to stir fry.
9. Add water to cover two-thirds of the lamb, and bring to a boil.
10. When the soup is only half received, sprinkle with green garlic.
11. Add pepper and stir-fry well.
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