First, give a brief introduction to the dish, then describe the preparation process, and finally praise the taste of the dish.

1. This dish is a Yunnan specialty. The mutton and vermicelli are cooked using traditional braised techniques. The soup is golden and fragrant, the mutton is full of flavor, and the vermicelli is tender and glutinous.

2. Cut the black goat into large pieces, blanch it thoroughly in a pot under cold water, peel and slice the ginger, and tie the chives into knots. Put the blanched mutton into the earthen pot, add ginger slices, green onion knots, cinnamon bark, star anise, dried pepper, bay leaves, add enough water, cover and simmer over low heat for about 45 minutes.

3. The black mutton has been stewed for a long time. The meat is soft and the sauce is slightly spicy. The soup absorbs the essence of the mutton and is very delicious.