Ingredients: 500g lamb chops (chopped)

Ingredients: rock sugar about 12, vinegar about 25ml, 2 star anise, a small piece of cinnamon, Tsaoko 1 piece, 2 fragrant leaves, 5 red dates, 3 dried peppers, ginger (sliced), onion (knotted) and cooking wine.

Production steps

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 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 crystal sugar, put a proper amount of oil in a clean pot, add the crystal sugar, and stir-fry with low fire until it melts;

3. Add lamb chops, stir-fry until the color is higher, then add two teaspoons of cooking wine and stir well;

4. Add the washed star anise, cinnamon, Amomum 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 lamb chops), and scoop out 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.

Matters needing attention

1. A little vinegar can effectively remove the smell of mutton when it is blanched;

2. When frying the sugar color, you can add the oil first and then the rock sugar, and fry it with a small fire to avoid over-frying and bitterness;

It is best to put enough water at one time. If you need to add water halfway, please heat the water. Food preparation

Ingredients: lamb chop, dried radish, onion, ginger, garlic and coriander.

Seasoning: salt cooking wine, soy sauce, aniseed, pepper, honey.

Production steps

1. Wash the mutton ribs and marinate them with salt, cooking wine, onion, ginger, pepper and aniseed for several hours.

2, put hot water in the pot, put the lamb chops into the drowning, no need to pick up the seasoning. Open the skin of the meat while waiting for the water.

The meat is discolored. Pick it out piece by piece with chopsticks. Chopsticks can prevent blood from sticking to meat.

3, put a little oil in the wok, put honey in the oil, add ribs and stir fry to color, pour cooking wine, a little soy sauce, add onions, ginger, garlic, add dried radish and stir fry for a while.

4. Add hot water, cover the lamb chops, and simmer for 3 hours after the fire is boiled. When the soup is dry and the mutton is soft and rotten, you can put coriander in the pot. Food preparation

Ingredients: mutton (1 lb), carrot (1), dried onion (10 or more), white radish (1/2).

Seasoning: soy sauce (1- 1/2 tablespoons), salt (1/2 teaspoons), sugar (1 teaspoon), pepper (a little) and water (appropriate amount).

Production steps

1. Wash the mutton from the water, put it into white radish pieces and cook it together until the mutton 5 is ripe, take it out and discard it.

2, carrots peeled and cut into pieces, dried onions peeled to keep the original grain.

3. Heat 1 tbsp oil, saute dried onion and mutton, add seasoning and water, bring to a boil, and then cook over medium heat.

4. Add carrot pieces and simmer until rotten. After the juice thickens, plate it. Food preparation

Ingredients: 750g lamb chop, carrot 1 root, potato 1 piece, onion and ginger, fennel, Amomum tsaoko and a little fragrant leaves.

Accessories: salt, star anise, cooking wine, a little soy sauce, and proper amount of sugar.

Production steps

1. Put star anise, tsaoko, fragrant leaves and fennel into a seasoning box, wash carrots and potatoes, cut into pieces, and slice onions and ginger.

2. Wash and chop the lamb chops, blanch them in a pot with cold water, put oil in a hot pot, stir-fry them with rock sugar and stir-fry them until cooked.

3. Mix in soy sauce, salt and cooking wine, add onion, ginger and seasoning box, and add appropriate amount of water.

4. After boiling, turn the fire to 80%, then add carrots and potatoes and burn until soft and rotten.