Cut the mutton of the lamb, which is only born for about 15 days, into small cubes. When the oil is boiled, pour mutton cubes into the pan and quick-fry them with strong fire. Until the surface of them become yellow, put some soy sauce, chili, ginger powder, pepper, and salt water into the pan. Fry them until the cubes become red. Add a little water. Stew them with slow fire. When the water in the pan nearly disappears, the dish is cooked. The mutton is tender and crisp. It isn’t greasy. People’s appetite comes with eating.