Materials: 900 grams of lamb with bones, 2 ears of corn, 3 carrots, parsley, 2 star anise, 2 green onions, 1 piece of ginger, 10 peppercorns, 3 small chili peppers, salt.

Practice:

1. Mutton with bones chopped into small pieces, washed, casserole in cold water, down into the mutton, remember to cold water under the mutton Oh, cover the casserole, start heating to boil. Cooking lamb with a casserole will increase the flavor of lamb, and cooking time is short. Mutton before cooking with cold water to wash a few times, cooking soup to cold water in the pot, and then skimmed off the foam can be, without blanching

2. In the process of heating we are ready: 2 green onions, onion knots, ginger 1 piece, sliced, star anise 2, pepper 10, small chili pepper 3 corn chopped into small cubes, carrots cut into larger pieces of the hobnail.

3. casserole boil, open the lid, skim the surface of the foam, add the corn boil pot, low heat and cook for another 5 minutes.

4. Add the carrots and all the seasonings. Cover the casserole and bring to a boil, cook on low heat for about half an hour .

5. Open the pot and then add the chopped cilantro and green onions.

Boiling water in a large spoon, the lamb chops to wash the lamb chops in boiling water blanching for five minutes

Cut the corn into pieces, carrots cut into pieces and spare

Re-add water to the pot, the blanched lamb chops, and cut the corn into the pot, and at the same time to add two pieces of scallions, a few anise

Open the high heat to cook and open the fire to a low fire stew for 40 minutes, add the carrot pieces, out of the pot, served with a side of parsley, and the carrots. Stew for another ten minutes, out of the pot, with a pot of white fat steamed buns, eat fresh and flavorful