1. Cut the mutton into mahjong-sized pieces, blanch it in water and remove the blood.

2. Remove the clothes from the winter bamboo shoots, cut the meat into corners, wash the green onions, tie them into knots, and pat the ginger into pieces.

3. Boil the mutton in boiling water, remove and drain, bring to a boil in a straight clay pot, add winter bamboo shoots, green onions, ginger and wine, cover and cook over high heat for about 20 minutes;

4. Before eating, put the cooked mutton and little sheep hot pot seasonings into the hot pot respectively, sprinkle with chopped green onions to enhance the flavor, and add an appropriate amount of refined salt according to the flavor of the soup.

5. Add fresh vegetables (blanch as you eat) and start eating.