1. Ingredients: 480 grams of lamb chops, red wine, ginger, garlic, cooking wine, light soy sauce, white pepper, allspice, whole peppercorns, sugar, salt, bees, and water. Set aside.

2. First put the lamb chops into a container and soak in water.

3. After soaking for about half an hour, change the water and soak again.

4. After soaking, rinse it with clean water and dry it for later use.

5. Cut appropriate amount of ginger into mince and set aside.

6. Chop appropriate amount of garlic and set aside.

7. Put the prepared ginger and garlic in the container with the lamb chops.

8. Add an appropriate amount of white pepper, five-spice powder, sugar, salt, light soy sauce, and cooking wine and marinate evenly.

9. Pour a little red wine to remove the fishy smell.

10. Cover with plastic wrap and place in the refrigerator to marinate for more than two hours.

11. Then take out the marinated lamb chops and place them on the oven grid.

12. Apply a layer of bee water evenly.

13. Then put it in the oven preheated to 210 degrees and bake for more than 20 minutes.

14. Take it out and turn it over again, brush with a layer of bee water again and bake it in the oven. The temperature remains unchanged, but the baking time is fifteen minutes.

15. During the roasting process, add salt and whole peppercorns to the pot to dry.

16. Stir-fry until the peppercorns are fragrant and the salt turns slightly yellow. Turn off the heat, grind and set aside.

17. Then take out the grilled lamb chops and sprinkle with some prepared salt and pepper before serving.