Ingredients: 500g lamb chops.

Accessories: onion 1, ginger 1, salt, pepper, star anise 1, fragrant leaves 1, a little pepper, garlic 4, seafood soy sauce.

1. Soak the bought lamb ribs in cold water for about half an hour, then soak them in bloodletting water for later use. Slice the ginger and cut the onion.

2. Add the right amount of water to the casserole, add the lamb chops and bring to a boil.

3. Skim off the floating foam, add onion, ginger (more slices can be put, so-called winter radish and summer ginger), pepper, star anise and fragrant leaves, and continue to simmer for about 1 hour until the ribs are soft and rotten.

4. Add appropriate amount of salt to taste 10 minutes in advance.

5, stewed lamb chops soup out of the pot, sprinkle with chives and pepper to taste. Chop a few cloves of garlic, add salt and seafood soy sauce to make garlic juice, and dip mutton ribs in it, which is too fragrant.