1, ingredients preparation: lamb chops 2.5 pounds, green garlic, salad oil, salt, 1 tablespoon of rock sugar, 2 grams of green onion, 1 piece of ginger, garlic, 2 anise, pepper 1 small handful, 2 tablespoons of wine, 1 tablespoon of soy sauce, 2 tablespoons of dark soy sauce, 2 pieces of sesame leaves.

2, lamb with running water to rinse off the surface of the blood, placed in a large pot, soaked in water for half an hour, during the water two or three times, soak out the blood in the mutton, wash and drain spare.

3, put water in the pot, lamb cold water in the pot, medium-high heat, do not cover the lid, boil, small fire and then cook for five minutes.

4, blanched lamb fished out with running water rinse clean, drain.

5, green garlic cut into pieces ginger pat, onion knot, garlic, sesame leaves, daikon, cinnamon and pepper into a tea bag bag.

6, a small amount of oil in the pot to heat, burst incense onion, ginger and garlic.

7, pour into the mutton pieces stir-fried flavor.

8, add enough water, not over the lamb, add two tablespoons of cooking wine.

9: Add two tablespoons of dark soy sauce, one tablespoon of soy sauce, and add the spice packet from step 4.

10: Add one tablespoon of rock sugar. Cover the pot with a lid, bring to a boil over high heat, then reduce heat and simmer for about two hours until the lamb is completely crispy and flavorful.

11, open the lid and turn on high heat to collect thick soup, add a little chicken essence and a little salt to adjust the flavor, sprinkle green garlic leaves, cover the lid of the pot to simmer for a minute (so that the green garlic leaves are more green and more fragrant), open the lid out of the pot.