1. Boil high-quality mutton (lamb shank) over high heat to remove the blood foam; 2. add ginger, green onion, pepper, spices, cumin, ginger, cinnamon, cooking wine, salt, and then boil it for a little while to turn down the heat; 3. you can use this time to make "cake buns". Make the noodles without fermentation. Just wait a little while for the dough to come together. Shape into a round cake and cook it in an ungreased pan for a few minutes. You can also bake them in the oven. When it is done (usually more than two hours), pull out the meat and let it cool. Fish out the other solid ingredients. Keep the soup and throw in vermicelli or white radish, depending on preference; 5. Break the finished bun into small pieces that can be cooked. Throw them into a pot and cook them for a while, traditionally called "bao buns". Then cut the cooled lamb into large pieces and throw them into the pot. Wait for a while and serve; 6. a plate of parsley, a dish of sweet garlic, a bowl of spicy oil; 7. eat. When you make buns, the noodles are half dead noodles, 30% and noodles, 70% dead noodles, so that the buns are made out of cooking is not rotten.