Select fresh lamb chops, according to our Xinjiang words to lamb, will be the soup pot (large) placed on the fire, add cold water, water to drown over the meat more than a few (add more grams by the lamb chops to determine), into the lamb chops (lamb chops should not be cut into small segments), the high-fire will be the water boiling, skimming off the top of the froth. Stew over medium heat for 5-10 minutes, add a few peppercorns and ginger (the purpose is to de-syphonize), change to low heat and stew for about 1 hour, in fact, if the lamb 40 minutes will be fine.
When the ribs are almost done stewing, you need to do some work. Peel 1 green onion, wash and finely chop it, put it in a small pot and set aside. After the meat is stewed, fish out the lamb chops into a large plate, don't turn off the fire, change to high heat and let the soup boil, put some salt in the small pot where the green onion is placed, ladle some soup in this small pot, take a spoon and stir to let the salt melt by the green onion aroma. Pour the soup evenly in this pot on the ribs, and you can.
Alternatively, cut some chopped scallions, put them into a few small bowls, add a little salt, and pour the broth, then you can.