1, male goat slaughtered cut skin, remove viscera, head and hooves, and then scrape and wash the mutton on the remnants of the hair and blood stains, and then chopped the mutton into a 2.5 cm square block, soaked in water for 2 to 3 hours to fish out, drained of blood and water, into a pot of boiling water, "out of a water! ", and then fished up and drained; ginger, scallions cleaned and patted; cumin roasted over low heat and then ground. Are to be used. 2, frying pan on the fire, put the oil burned to six or seven percent hot, first under the ginger and onion burst incense, and then immediately poured into the pot of mutton pieces stir-fried, and then cook part of the wine, to be mutton contraction color, quickly under the chili sauce stir-fried with medium heat, and then under the red soy sauce will be fried to the supreme color of the mutton, and immediately from the pot into a large casserole dish, and mixed into the about 2,000 grams of water, put into the big spices, trinidad and cinnamon and a variety of spices. 3, will be the casserole dish Move the casserole to the fire, with medium heat boil after skimming the foam, and then into the wine, salt, pepper, then into the carrots, jujubes, wolfberries, covered with a small fire simmering for 40 ~ 50 minutes, to the lamb crispy uncovered, pick out the ginger and onion, carrots and spice residue without, adjusted to the chicken essence, monosodium glutamate and cumin powder, 4, start with the vegetables with oil gluten on the table on a plate. When you eat it, you usually eat the lamb in the casserole first, and when you eat it until the wine is warm, then you can use the original sauce in the casserole to shabu-shabu the ingredients and all kinds of meat and vegetarian raw materials.