1. After the goat is slaughtered, it is peeled, its internal organs, head and hoofs are removed, and then the residual hair and blood stains on the mutton are scraped and cleaned. After that, the mutton is chopped into 2.5 cm square pieces, soaked in clear water for 2-3 hours, fished out, drained of blood, put into a boiling water pot, and then fished out and drained; Wash ginger and green onions and smash them; Cumin is roasted with low fire and ground. All are ready for use. 2. Set the wok on fire, put the oil to 6% to 7% heat, first add ginger and scallions and saute until fragrant, then pour the mutton pieces into the wok and saute, and then cook some yellow wine. After the mutton shrinks and discolors, quickly add Chili sauce and saute until the mutton is the first color. Immediately take the wok and pour it into a big casserole, and add about 2g of water, and add various spices such as aniseed, rhizoma Dioscoreae Septemlobae and cinnamon. 3. Move the casserole to the fire, boil it with medium fire, skim off the floating foam, then add cooking wine, refined salt and pepper, then add carrots, jujubes and medlars, cover it and simmer for 4-5 minutes with medium and low fire, then uncover the lid until the mutton is crisp and rotten, pick out ginger onion, carrots and spice residue, and add chicken essence, monosodium glutamate and cumin powder. 4. Add oil gluten to a plate when serving. When eating, you usually eat the mutton in the casserole first, and then rinse the ingredients and all kinds of meat and vegetable raw materials with the raw juice in the casserole when you are drunk and hot.