Practice 1: Ingredients:: lamb chops, lettuce, boiled fish packets, cooking wine, peppercorns, dashi, green onions, ginger, garlic and so on. Practice: 1, pour cool water, lamb chops boiled for about 10 minutes, fish out the surface of the floating things and then fish out lamb chops to be used; 2, boiling water on high heat, respectively, into the lamb chops a piece, pepper, dashi, onion, ginger, garlic, cooking wine; 3, and then change to low heat, and then put into the water boiled fish packets to stew, and so smell the flavor, chopsticks can be tied rotten meat when put into the salt; 4, and finally the plate into the beginning of the lettuce ready to be out of the pot. Practice 2: main ingredients: lamb chops, white radish, PI county bean paste.

Accessories: peppercorns, dashi, onion, ginger and garlic, cooking wine, pickled peppers, sugar, salt. : Fresh lamb chops washed and soaked in water for 1 hour, soaked in blood. Chop the washed lamb chops into small pieces. White radish cut into hobnail pieces spare. Mix Pixian hot sauce and pickled peppers and chop. Pot of water, add onion and ginger, seasonings, peppercorns and wine to boil. Boil and add lamb chops. Turn off the heat and skim off the blood with a spoon. Cook for 15 minutes. Add a small amount of oil to a frying pan, add sugar and stir-fry to make a sugar color. Stir-fry the sugar color to a brownish-red color with large bubbles. Pour in a tablespoon of cooking wine and the stock used to cook the lamb chops. Cook until the sugar color thickens and set aside. In a separate pan, add the oil and stir fry the hot sauce to bring out the red oil. Add the seasonings, peppercorns and continue to sauté. Add green onion, ginger and garlic. Pour in the lamb chop soup, add cooking wine, soy sauce, salt and sugar color. Add the lamb chops and carrots over high heat. Add the lamb chops and carrots over high heat. </SPAN> </SPAN>