Handle ovine Nan, purify smell of mutton of its raw meat or fish. In putting the ovine Nan of stripping and slicing the bowl that burns heat directly, work fry, cold water is entered after fragrance spills over, drench a few white vinegar, after waiting for water to boil afresh, boil 1~2 again minute, fish out is abluent reserve;

Hot pot has oil, put red onion, garlic piece reach garlic bolt paragraph stir-fry before stewing gives sweet smell, join the sauce of sauce of Hou of thick broad-bean sauce, column, red fermented bean curd of dolly, break up fry even;

Next rock candy and beforehand the dried tangerine or orange peel that bubble crosses water, enter the horse's hoof of ovine Nan, flay again, add boiling water to had done not have hotpot, add salt, unripe smoke, oyster sauce flavors, small fire turns after conflagration boil, build stew boil about 50 minutes;

Stew during boiling, handle dried bean milk cream in tight rolls. The oil in boiler burns heat to come 6 into, put bomb of dry dried bean milk cream in tight rolls to golden, fast fish out, in putting Wenshui, immerse 10 come minute, to without hard core can;

Wait for hotpot to be stewed almost, can put dried bean milk cream in tight rolls, turn conflagration is boiled to molten of dried bean milk cream in tight rolls, scatter finally on garlic bolt end. The Bao of Nan of branch bamboo sheep with reeky, juicily soft has been done.