Ingredients: 2000g lamb chops, leek flower sauce 1 dish.

Seasoning: onion and ginger, angelica10g.

Practice steps:

1. I bought lamb chops from Inner Mongolia specially in the supermarket.

2. Wash and put cold water into the pot.

3. Skim off the floating foam when the floating skin floats.

4. Prepare onion ginger and angelica. Danggui with mutton is my favorite, so I can add Danggui without it.

5. Put the blanched sheep into the casserole, and add the seasoning.

6. Cook the soup of the lamb chop for a while, thoroughly skim the impurities, and pour the clean soup into the casserole. Of course, you can also add boiling water directly. Keep the original soup more fragrant.

7. Cover, bring to a boil over high heat, and simmer slowly 1 hour, until the meat is soft and rotten.

8. Take out the lamb chops and cut them along the bone.

9. Put the homemade leek sauce on the plate.

10. Mutton and leek sauce are served together, and the leek sauce is dipped in the meat when eating.