1.

Prepare materials, peel and shred carrots.

2.

Wash the lamb chops, soak them in clear water for 30 minutes and then take them out.

3.

Discharge the sheep into a soup pot filled with clear water, boil, remove the floating blood foam, and add star anise, pepper and cinnamon.

4.

Add ginger slices

5.

Add tangerine peel and simmer for 30 minutes.

6.

Add carrots and cook for another 30 minutes. Cook the lamb chops until they are crisp and thick. Season with salt before turning off the fire. Sprinkle some coriander leaves when drinking soup, it will taste better.