1, lamb chops washed, open water blanching, add a few slices of ginger in the water, a few shallots, pour a little wine, boil blanching 2-3 minutes, can not cover the lid, so that the fishy smell of lamb chops evaporate some, and then fished out, the water poured out, and then repeat a blanching.

2, frying pan hot a little oil, sautéed scallions, ginger and garlic, the drained lamb chops into the pot and stir fry, fried lamb chops stewed will be a little more fragrant, you can stir fry the process of adding a little salt (not too much, the back of the soup will be added salt).

3, stir-fry after the flavor, pour into the pot, add water, a little salt, pepper, a star anise, 4-5 cumin, large fire to boil, turn to a small fire stew, stew first open the lid for about 15 minutes to dissipate the fishy smell of lamb chops, and then cover the lid of the pot to stew for 1-2 hours.

4, lamb chops almost stewed, add cut hobnail pieces of white radish, taste the soup salty, if too light, add a little salt (add radish, usually after the soup will become lighter, this time to add salt for the radish plus, if the soup salt is enough to not have to add), and then about 15 can be stewed, radish can not be added too early.

5, stewed out of the pot, out of the pot before sprinkling parsley can be eaten.