2. Peel water chestnuts, carrots and bamboo vines, wash them, cut carrots into pieces, and cut bamboo vines into small strips.

3. Wash garlic, roll it up and tie it. Slice ginger and wash spices.

4. Boil the water, then wash and drain the mutton.

5. Wait until the water is dry before putting oil into the pot. Stir-fry the mutton until it is dry, then push it aside, add a proper amount of oil and heat it, add ginger slices, star anise and a proper amount of column sauce and stir-fry it evenly with the mutton.

6. Add a proper amount of soy sauce and soy sauce to flavor and color, stir well, then add water to the mutton, add horseshoe, carrot, bamboo pole, garlic leaves and spices, boil, add a proper amount of rice wine, cover and simmer until the mutton is cooked.

7. Add the fried Zhi Zhu and stew for about 5 minutes. After Zhu Zhi becomes soft and fully absorbs the gravy, boil the soup with fire to get a taste. You can add the right amount of salt to taste according to your personal taste. Put the mutton in the pot and eat it when the pot is hot.