2 lamb chops (about 1 100g)

20 pepper

An octagon

A small piece of cinnamon

Jiangsansi tablets

A little cooking wine

Appropriate amount of sugar

1 tbsp sweet noodle sauce

Lee Kum Kee 2 tablespoons lobster sauce.

The method of roasting lamb chops in sauce

After buying the lamb chops, soak the bleeding blisters in clean water and change the water several times (the lamb chops can be cut into sections about 2 inches long, and you can ask someone to cut them at the stall).

Boil water, add lamb chops, pour cooking wine, blanch until it changes color, remove, wash and drain for later use.

Open the wok, add a little oil, when the oil is cool, add a proper amount of sugar, stir fry, and add the lamb chops to fry until golden on both sides.

Stir-fry ginger slices, pepper, star anise and cinnamon, then add sweet noodle sauce and lobster sauce and stir well.

Add boiling water until the lamb chops are cooked, and turn to low heat for stewing (the finished product will be more crisp after cooking in an autoclave for 20 minutes).

Collect the thick soup, turn off the fire, put a handful of whole coriander on it and simmer for a while before taking out the pot.