Cooking Steps

1. 

   Step1:First, prepare all the seasoning. Chop the garlic. Wash and cut the green onion into scallions. Wash and cut the ginger into ginger slices. Set asid

2. 

   Step2:Take the lamb chops out of the refrigerator freezer overnight in advance. Put them into the refrigerator to defrost. Or take out the cold water from the refrigerator an hour in advance to defrost.

3. 

   Step3:Cut the lamb chop into small pieces. Was

4. 

   Step4:Put some water, lamb chops, scallion and ginger slices into the pot. Blanch for two minutes and take out (in order to let the blood and foam out

5. 

   Step5:Wash it repeatedly with clean warm water. I have rinsed it twice with warm water, and control the water content.

6. 

   Step6:Pour oil into the pot. Heat over high heat. When it's seven years old, add 5 pieces of chopped scallions, garlic and ginger into the pot and stir fry

7. 

   Step7:Immediately put in the Zhuo good lamb chop. Stir fry for three minute

8. 

   Step8:Then quickly pour in the soy sauc

9. 

   Step9:Stir fry the lamb chop until it is colore

10. 

    Step10:Add grass, sand, leaves, cinnamon, star anise, vetch, prickly ash and crystal suga

11. 

    Step11:Pour in water foam over the lamb chop. Add cooking win

12. 

    Step12:Then burn it with medium heat and skim off the foa

13. 

    Step13:In order to prevent sticking to the pot. It is easy to taste. I pour all the ingredients into the casserole. Add salt, cover and simmer for about an hour.

14. 

    Step14:When the stew is almost half full of water, use chopsticks to turn the mutton over. The purpose of turning over is to have a uniform color

15. 

    Step15:Continue to cover the pot and ste

16. 

    Step16:When the stew is almost dry, change the heat to collect the juice and put it into the pot.