1. After the goat is slaughtered, cut the skin, remove the internal organs, head and hooves, scrape off the residual hair and blood stains on the mutton, then chop the mutton into 2.5 cm square pieces, soak it in clear water for 2-3 hours, take it out, drain it, "drain it" in a boiling pot, and then take it out and drain it; Clean ginger and scallion, and mash; Bake cumin with low fire and grind it. Everything is ready. 2. Put the wok on fire, put the oil until it is 60% to 70% hot, first add ginger and onion and stir-fry, then pour the mutton pieces into the wok and stir-fry, and then cook some yellow wine. After the mutton shrinks and changes color, quickly add Chili sauce and stir-fry until the mutton is the first color. Immediately take the wok and pour it into a large casserole, add about 2000g of water, and add various spices such as aniseed, glutinous rice and cinnamon. 3. Move the casserole to the fire, boil it over medium heat, skim off the floating foam, add cooking wine, refined salt and pepper, add carrots, jujubes and Lycium barbarum, cover the lid and simmer for 40-50 minutes over medium and low heat, then remove the lid until the mutton is crisp and rotten, pick out the ginger onion, carrots and spice residues, and add chicken essence, monosodium glutamate and cumin powder. 4. Add oil gluten to the plate when serving. When eating, you usually eat the mutton in the casserole first, and then rinse the ingredients and various vegetarian ingredients with the raw juice in the casserole when you are drunk and hot.