Prepare ingredients as usual: 2 kg of lamb bone, carrot 1 root, a handful of coriander, half of onion, a large piece of ginger, 4 cloves of garlic, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, oil consumption 1 tablespoon, sugar 1 tablespoon, and cooking wine/kloc-.

1: Chop the bones, wash and blanch them, pay attention to put cold water in the pot, pour cooking wine and some ginger slices, boil them, skim off the floating foam and take them out for later use.

2: Change carrots into knives, cut hob blocks, and mince onions, ginger and garlic for later use.

3: Sauce, 2 tbsps soy sauce, 1 tbsps bean paste, 1 tbsps soy sauce, 2 tbsps soy sauce, 1 tbsps oil consumption, 1 tbsps sugar, a little cooking wine, and mix well for later use.

4: Heat oil from the pan, add pepper and star anise and stir fry, add onion, ginger and garlic, and stir fry over low heat; Pour in the prepared juice and continue to stir fry with low heat; Stir-fry until the red oil is out of the pan, and add sheep bones to continue stirring; Stir-fry until the bones are evenly covered with juice, add boiling water and water in three times, stir evenly each time, and bring to a boil.

5: Transfer all materials to the pressure cooker, after SAIC, medium fire 15 minutes. Turn off the fire and wait for the pot to release pressure automatically. Open the lid and add carrots, and continue to stew 15 minutes. Then collect the juice with a big fire, sprinkle with coriander after collecting the juice, which is beautiful and delicious.

This is how we make our own sauce. The sheep bones made according to this recipe are rich in sauce and not bad at all. In fact, they are delicious.