Ingredients: lamb chops. Seasoning: cumin, salt, pepper, cooking wine, ginger slices and scallions. Practice: 1. Wash the lamb chops and cut them into pieces, the size of which depends on you. 2. Fill the soup pot with clear water, pour cold water into the lamb chops, and bring them to a boil. Then use a spoon to skim off the froth, change the fire to a low one, add cooking wine, onion and ginger slices to remove the fishy smell, and simmer slowly. Only when the lamb chops are stewed badly will they be delicious. Don't forget to add a little salt to adjust the taste, or you can not add it, and then add salt when frying later. 3. Take out the stewed lamb chops, control the water, pour oil into the frying pan and heat them, then add the lamb chops, and fry them slowly with low fire. Sprinkle Chili noodles, cumin grains, salt, Chili peppers and cumin while frying, which can be repeated several times. It will be more delicious if it is spicy, golden and spicy, and it can be eaten. It is very good as a side dish with wine. It can also be fried with garlic.

Stewed lamb chop materials: lamb chop, onion, ginger, soy sauce, cooking wine, seafood sauce, small pepper, aniseed, fragrant leaves, cinnamon, salt, etc. Steps: 1, cut the lamb chop into pieces, blanch it in a cold water pot, and it will turn white with the increase of water temperature. 2. Take out the lamb chop and put it in a pressure cooker.