1, the chunks of lamb chops one by one with a knife cut out, and then horizontally split into two, into the cold water blanching, put some wine in the water to go to the fishy, skimming after the pot, blanching for two minutes, in the pot of the original broth, rinse it off.

2, add water to the pot into the onion, ginger material, a few peppercorns, two dry chili, stewed mutton chops do not have to put other spices, do not need too much seasoning, the mutton chops into the pot, a little white vinegar, after the pot is open and cover the lid of the pot, turn to medium-low heat stew to an hour, need to pay attention to one thing is that in the cooking of mutton chops do not put the first salt, will be out of the pot and then put the salt, it's not easy to make the proteins condensed to stay and cook out of the mutton both non-stinky and not a good deal. The lamb is not stinky and not firewood, the meat is more tender.

3, time to open the lid of the pot, put a spoonful of salt, skimming out of the soup with excess floating on the sheep's oil, so that the soup is not greasy, and finally put pepper, scallions, parsley, monosodium glutamate seasoning.