The ingredients and practice steps for cassoulet are as follows:

Main ingredient: 2 kilograms of lamb ribs.

Accessories: 30ml cooking wine, 1 spoon of sugar, 1 spoon of thirteen spices, 1 scallion, 8 slices of ginger, 5g of dried peppercorns, 2 star anise, 1 grasshopper, 3 slices of coriander, 2g of cumin, 1 small section of cinnamon, 3 crabapples, 1 large piece of orange peel, 8 cloves of garlic, 25ml of soy sauce, 1 spoon of dark soy sauce, salt in moderation, parsley in moderation.

1, lamb ribs washed and soaked in blood, cold water into the pot blanching, add cooking wine and ginger.

2, high heat boil, continue to cook 7, 8 minutes.

3, blanched lamb ribs clean water and spare.

4, the pan is hot directly without oil, directly into the lamb ribs fried dry water, sheng out.

5, ready spices, the amount of as shown.

6, reboot the pot, put the oil, oil temperature of 5 into all the spices in addition to the peel, garlic cloves and green onion leaves burst incense.

7, again into the lamb ribs and stir-fry until and spices mix well.

8: Add the cooking wine, thirteen spices, sugar, soy sauce and dark soy sauce.

9, add water, no more than lamb ribs, add garlic cloves and peel. Stew on low heat for 2 hours until the meat is crispy. (Pressure cooker 30 minutes.) .

10, high heat juice, according to taste salt. Add cilantro before leaving the pot.