1. Cut the mutton into several large pieces (each piece weighs about 251g) according to the position.

2. Take a cauldron, put it on a strong fire, put it in the mutton, dip it in clear water, boil it to remove the floating foam, pick up the mutton, and put the soup into another container for later use.

3. Put the mutton in a large pot, add ginger, red dates, cooking wine, soy sauce, sugar, salt, pepper powder, red yeast and fennel, pour in the soup, and stir it with a spatula for several times to make it colored and evenly seasoned. Then smooth the meat on the surface of the pot, cover it with sheep's net oil, then put bamboo grates on it, compact it with water in the pot head, and seal it with the pot cover. After Jiawanghuo is cooked, simmer for 2 hours with low heat. After opening the lid, skim off the floating foam on the noodle soup, and pick out the red dates, ginger pieces and fennel. Before eating, take the meat layer by layer, remove the small bones of the mutton, put it on a plate, pour the original soup, and sprinkle with Jiang Mo, minced garlic or pepper as the eater likes.