Ingredients

Lamb chops moderate amount

Vegetable oil moderate amount

Salt moderate amount

Lao Soya Sauce moderate amount

Cinnamon moderate amount

Onion, Ginger and Garlic moderate amount

Angle Anise moderate amount

Cracked Peppercorn moderate amount

Chili Pepper moderate amount

Meiji-Shuang moderate amount

Methods/ Steps

Soak the lamb chops to remove the blood, rinse them well and put them in a wok.

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Add a suitable amount of cold water, the water should not be over the lamb chops, high heat to boil.

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After boiling over high heat, turn the heat to medium-low and cook for 5 minutes.

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Clean the cooked lamb, wash off the blood foam, drain off the water and set aside.

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Put a moderate amount of vegetable oil in the pot, stir fry star anise, pepper and cinnamon over low heat, then add red chili, ginger and garlic slices and stir fry over low heat.

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Pour in the mutton and stir-fry over high heat, and then add the appropriate amount of soy sauce, fresh flavor and salt and stir-fry over high heat evenly.

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Transfer to casserole, cover and simmer for 1.5 hours.

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Stew until the lamb is soft and rotten, open the lid of the house full of aroma ah, and then add the parsley can be served.

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This is the first time I've seen a lamb in the market.