2. Prepare raw materials: lamb chop, carrot, half apple, onion, ginger, garlic, tsaoko, nutmeg, cinnamon, fragrant leaves, star anise, pepper, fennel, clove, dried red pepper, wine, salt and sugar.

3. Peel carrots and cut hob blocks for later use; After washing the lamb chops, stir-fry the blood with hot water; Adding half an apple during blanching helps to remove the fishy smell; Remove the oil pan and add all seasonings to the wok; Add a little sugar; Add the cooked lamb chops; Add some wine and stir fry for a while; Add hot water; After the fire boils, skim off the floating foam; Turn to low heat and stew for about 1 hour; Add carrot pieces; Add some salt, stew for about half an hour, and add soy sauce to color.