1. Mutton (goat mutton) is cut into long squares with a length of 20cm, a width of 13cm and a thickness of 5cm, and rinsed together with two tubular bones.

2. Put star anise, clove, cinnamon, pepper, fennel seeds and dried tangerine peel into a small white cloth bag, and tie the mouth of the bag tightly to make a seasoning bag.

3. Wash the onion and ginger, pat the ginger loose and tie the leek tightly.

4. Put the wok on a medium fire, add 2000 ml of clear water to heat it, put the mutton tube bone at the bottom of the wok, put the seasoning bag in the middle of the tube bone, put the mutton on it, code it behind the comb, then add the onion, ginger, salt, soy sauce (soy sauce in the nest), yellow wine and sugar, boil it together, cover it and simmer for 40 minutes, then take it out.

5. Take a clean 1 meter square white cloth and spread it on the chopping board. Put the cooked mutton slices evenly in the middle of the white cloth and wrap them.

6. Press a wooden board with the same square weight of about 25 kg on the wrapped mutton, and take it out after pressing 10 hour.

7. Cut the pressed mutton blocks into rectangular blocks with a length of 5cm, a width of 3cm and a thickness of 0.3cm, put them in a flat plate, pile them into ingots, and brush them with sesame oil.