Cooking Steps

1. 

   Step1:Defrost and wash the chops.

2. 

   Step2:Cut into large pieces. Remove the fascia as much as possible.

3. 

   Step3:Add onion, ginger and lamb chops to the cold water. Boil. Float away the froth. Remove the water.

4. 

   Step4:While blanching the lamb chops, wash the radish, scrape the skin and cut into large pieces.

5. 

   Step5:Hot pot hot oil. Stir fried garlic and star anise. Ginger is hot. Mutton is also hot. So use it when blanching. Remove the fishiness. Don't put it in the stew.

6. 

   Step6:Stir fry the lamb chops. Tighten the meat. Dry the water. Pour out the place for the stew.

7. 

   Step7:Add a lot of warm water. At the same time, add the seasoning in the auxiliary materials. Mix well. After the fire is over, skim off the foam. Salt is added at the beginning. Because lamb chops are easy to ripen. It will not be hard to ripen because salt is added early.

8. 

   Step8:Add the radish. Continue to cover the pot and stew over medium heat. Mutton chop is easy to be cooked and rotten. It's used for kebabs. It's easy to be cooked and fragrant.

9. 

   Step9:Stew until the soup turns white and the radish heart becomes transparent. That's OK. I stewed for about forty minutes.

10. 

    Step10:It's very convenient to use thirteen spices for seasoning. You can use less spices for other seasonings.

11. 

    Step11:Sugar and vinegar go to smell and taste. There is a saying that mutton and vinegar are mutually exclusive. They have been poisoned with arsenic. I just want to say. I can't drink mutton soup without vinegar. I've been drinking spicy for years. I haven't been poisoned.. O(∩_ O hahaha ~ forgive my open mouth. In fact, many so-called diet conflicts are nothing.

12. 

    Step12:If you like cilantro, you can add a little flavor when you leave the pot.