This is a Xinjiang dish prepared especially for festivals. Cut mutton into cubes of 500 grams apiece and boil them in a big pot. When they are half done, remove the foam; and when they are 80 percent done, ass onions, pepper, ginger slices, carrots, turnips and tomatoes. Then remove and place on a big plate. Put some salt in the stock and remove to a bowl. Before eating the mutton, dip it in the stock.