Raw lamb meat: a plateau. Eating lamb meat is generally only available during the spring and autumn lambing period. Practice: slaughter the lambs that have been born for 15 days or so, wash and cut into cubes of 3 to 6 cm, stir fry in the oil pan, add pasta sauce, spicy noodles, ginger powder, pepper powder, salt, etc. when the flesh is light yellow. Repeatedly fry until the meat is red. Add some cold water, seal the pot slowly, and dry the meat. Its meat is tender, spicy and refreshing, dark red and soft.