1. Prepare ingredients: lamb brisket, white radish, star anise, nutmeg, bay leaves, cinnamon, pepper, rice wine, dark soy sauce, light soy sauce, pear juice, green onion, ginger slices, and red oil chili pepper.

2. Add water to the pot, blanch the lamb belly and radish skin in cold water for 5 minutes, take out the radish skin, dry the lamb belly and set aside.

3. Heat oil in a pan, add onion and ginger slices over high heat and stir-fry until fragrant.

4. Add the lamb brisket and continue to stir-fry. Add the peppercorns, star anise, nutmeg, bay leaves and cinnamon and continue to stir-fry.

5. Add red oil chili pepper and stir-fry until fragrant, add rice wine, pear juice, dark soy sauce and light soy sauce, cover the pot and simmer over low heat for 40 minutes.

6. Add the radish cubes, uncover the pot lid, and continue to simmer for 10 minutes.

Lamb belly is the meat close to the lamb ribs. It is in the same position as pork belly. The meat of lamb is very tender and contains less cholesterol and fat. Men, women and children can eat some to supplement vitamins and minerals. material elements.