(1) Selection and dressing of raw materials The hip and leg meat of young sheep aged from 6 months to 1 year, with a live weight of 25-30 kg, is used as raw materials to remove impurities such as tendons and broken bones, and the thick part of the meat is cut with a knife to facilitate the absorption of ingredients. (2) The ingredients of salt and soy sauce are about 3‰ of the meat weight, and the spiced noodles are not more than 3‰. Adding proper amount of red dates and chestnut juice can help to eliminate the unique smell of mutton. (3) Pickling: the ingredients and raw meat are evenly mixed, kneaded and barbecued. (4) Barbecue can be conducted in an open or darkroom oven with firewood and electrothermal far infrared rays. It takes about 1 hour to rotate the meat regularly and evenly spread the mixed ingredients.