Lamb loin chops thawed and soaked in cold water for more than 5 hours, in the middle of the water should be changed often, soak out impurities and blood.

Soak the lamb loin chops in cold water and blanch them in a pot with a few slices of ginger and cooking wine.

Open the pot and remove the lamb loin chops while the water is boiling, drain and set aside.

Start a frying pan, add onion, ginger and garlic and stir-fry, then add bean paste and stir-fry to get the flavor.

Add the lamb loin chops and stir fry.

Stir in the onions and add the soy sauce.

Add enough boiling water, add rock sugar, star anise, allspice and other spices and bring to a boil over high heat, then reduce heat and simmer for 40 minutes.

Add salt, turn on high heat to collect juice can be out of the pot.