1. Wash the lamb hind leg meat and cut into 2.5cm squares. Peel carrots and daikon and cut into hob cubes.

2. Put an appropriate amount of water in the pot, boil it and blanch the mutton pieces for 2 minutes (in order to allow the blood and blood foam to precipitate), take it out and rinse it repeatedly with clean hot water, and Control dry moisture.

3. Heat the oil in the pot over high heat. When it is 70% hot, add the green onions, minced garlic and ginger slices and saute until fragrant. Then add the blanched mutton cubes and cook in the cooking wine. , stir-fry for 3 minutes, then quickly add chili sauce and light soy sauce, and stir-fry the mutton until it changes color.

4. Move the fried mutton into a casserole, add aniseed, cinnamon, grass fruit, bay leaves and water that has not covered the mutton. Bring to a boil over medium heat and skim off the foam.

5. Add salt, white pepper, carrot cubes, white radish cubes, red dates, and wolfberries, cover and simmer over low heat for 50 minutes.