1. Put the sliced mutton into the pot in cold water, and scoop it up after the surface of the mutton turns white. Boil the water, add some salt and white radish, and cook for three minutes.

2. Put the scalded mutton, ginger slices, onion knots, white radish, cinnamon, candied dates and rice wine into the pot, and add a proper amount of water to cook over medium heat. Remove the floating foam, bring to a boil, turn to low heat and continue cooking for one hour.

3. Take out the onion knots, add appropriate amount of Lycium barbarum and cook for three to five minutes.