1, male goat slaughtered cut skin, remove viscera, head and hooves, and then scrape and wash the mutton on the residual hair and blood stains, and then the mutton chopped into a 2.5 cm square block, soaked in water for 2 to 3 hours to fish out, drained of blood and water, into the pot of boiling water, "out of a water! ", and then fished up and drained; ginger, scallions cleaned and patted; cumin with a small fire roasting incense after grinding. 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, immediately from the pot poured 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 green onions, carrots and spice residue without, seasoning chicken essence, monosodium glutamate and cumin powder, 4, start the dish with a plate of gluten on the table. 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.