Braised lamb chops are made of lamb chops as the main material, and rock sugar, vinegar, star anise, cinnamon, Amomum tsaoko, fragrant leaves, red dates, dried peppers, ginger, onions and cooking wine as the auxiliary materials. 1. Wash the chopped lamb chops with blood, put a proper amount of cold water into the pot, add the washed lamb chops, add about 25ml of vinegar, take out the lamb chops with a colander after boiling, rinse the blood foam with clear water, and drain for later use. 2. Break the rock sugar, put a proper amount of oil in a clean pot, add the rock sugar, and stir fry over low heat until it melts; 3. Add lamb chops, stir-fry until the color is higher, then add two spoonfuls of cooking wine and stir evenly; 4. Add the washed star anise, cinnamon, tsaoko, fragrant leaves, dried peppers, red dates, ginger slices and onion knots, pour in a proper amount of hot water (about 3 cm higher than the lamb chops), and remove the floating foam with a spoon after the fire is boiled; 5. Add the right amount of salt, turn to low heat, cover the pot, and cook for about 80 minutes until the mutton soup is dry.