1

、

Wash the lamb chops, blanch them in boiling water, add a few slices of ginger and a few pieces of onion into the water, pour a little cooking wine, and blanch them for 2-3 minutes without covering the lid, so that the fishy smell of the lamb chops will evaporate, then take them out, pour out the water and blanch them again.

2

、

Heat a little oil in a wok, stir-fry shallots, ginger and garlic, put the drained lamb chops into the wok and stir-fry. The fried lamb chops will smell better when stewed, and you can add a little salt during the frying process (not too much, the soup will be salted later).

three

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Stir-fry until fragrant, pour into the pot, add water, a little salt, pepper, an star anise and 4-5 fennel, bring to a boil with strong fire, and then simmer with low fire. When stewing, first open the lid for about 15 minutes to disperse the fishy smell of lamb chops, and then cover the lid for stewing 1-2 hours.

four

When the lamb chops are almost cooked, add the white radish cut with a hob and taste the salty soup. If it is too weak, add a little salt (after adding the radish, the soup will usually become weak, and the salt added at this time is for the radish. If the salt in the soup is enough, you don't need to add it), and then stew for about 15. The radish can't be added too early.

5、

Stew well and serve. Sprinkle coriander before serving.

matters need attention

Be careful not to cover the pot at the beginning, so that the stewed lamb chops will have no smell, and the radish must not be added too early.