(1) Process flow: refined mutton → material preparation → water boiling → blank making → sauce roasting → baking → packaging → finished product (2) Formula: add 3.0-3.2 (unit: kg) salt, 5-7 soybean oil and 0.8 sugar 100 kg refined mutton. 0.3-0.5 of pepper (for spicy taste), 0.5-1.0 of onion and 0.1~ 0.3 of monosodium glutamate. If it is spiced mutton, the white sugar in the formula is increased to 3.5 ~ 4.0, and the mixed spice is added to 0.2 ~ 0.3, and the pepper and pepper are subtracted. (3) Select the best mutton as the preparation material, soak it in clear water for about half an hour, wash the blood and cut it into large pieces. (4) Boil the meat with water to make it hard and easy to cut. And (5) taking out the meat pieces after blank making, cooling, and cutting along the warp to form a long square meat blank with a length of 3-5cm, a width of 0.6-0.7cm and a thickness of 0.3-0.4cm.. (6) Sauce burning: Put the blank into the pot, and use thick slag juice and seasoning to make sauce burning. Wrap the insoluble seasoning with sterilized gauze, put it into the pot and cook it for 2 hours, then add the soluble seasoning such as sugar, salt, sauce and monosodium glutamate, cook it with the blank for 20 ~ 30 minutes, then simmer it with low fire1~ 2 hours, and when the marinade water is basically dried, take out the pot and pack it with a steel wire screen or a bamboo screen. (7) The barbecue is baked in a baking room at 60-80℃ for 5-8 hours, and it should be turned over for 2-3 times during baking. (8) Packaging The food is packaged into finished products with plastic bags.