Braised lamb chop is a home-cooked dish with lamb chop as the main ingredient and rock sugar, vinegar, star anise, cinnamon, tsaoko, fragrant leaves, red dates, dried peppers, ginger, onions and cooking wine as the auxiliary materials. It tastes salty and fresh. Among them, the Sichuan version of braised lamb chops is more common. The following are related practices for reference only:

Preparation of ingredients: main ingredient: 500g lamb chops (to be chopped).

Ingredients: about 12 crystal sugar, about 25ml vinegar, 2 star anise, a small piece of cinnamon, one Amomum tsaoko, 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 an appropriate amount of cold water into the pot, put the washed lamb chops into it, 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 crystal sugar, put a proper amount of oil in the clean pot, add the crystal sugar, and stir-fry it with low fire until it melts; 3. Add the lamb chops, stir-fry until the color is high, 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 the 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 dried.

Precautions: 1. Adding a little vinegar when blanching mutton can effectively remove the unpleasant smell; 2. When frying the sugar color, you can add the rock sugar after adding the oil, and use a small fire to avoid over-frying and bitter taste; 3. It is best to put enough water at one time. If you need to add water halfway, please heat the water.