1. Material: lamb chop 500g (chopped), crystal sugar about 12, vinegar about 25ml, 2 star anise, a small piece of cinnamon, Tsaoko 1 piece, 2 fragrant leaves, 5 red dates, 3 dried peppers, ginger (sliced) and onion (knotted).

2. Production steps: wash the chopped lamb chops with blood, put a proper amount of cold water into the pot, put the washed lamb chops with about 25ml of vinegar, take out the lamb chops with a colander after boiling, rinse the blood foam with clear water, drain, break the crystal sugar for later use, put a proper amount of oil into the pot, add the crystal sugar, and fry with low fire until it melts; Add lamb chops, stir-fry until the color is higher, then add two teaspoons of cooking wine and stir well.

3. Add the washed star anise, cinnamon, Amomum tsaoko, fragrant leaves, dried peppers, red dates, ginger slices and onion knots, pour in a proper amount of hot water (about 3 cm higher than the lamb chops), and skim off the floating foam with a spoon after the fire is boiled; Add some salt, turn off the heat, cover the pot and cook for about 80 minutes until the mutton soup is dry.