1. Boil in a pan under cold water
2. Pour out the water and clean it up
3. Aniseed, pepper, garlic, ginger slices are ready
4. Heat the pan and heat the oil and heat the spices to create a fragrance
5. Stir fry the lamb, pour the dark soy sauce, light soy sauce, cooking wine, rock sugar, and salt into the stir fry for a while
6. Add enough water to put the onion knots and chilies to a boil over high heat and turn to medium-low heat for about 30 minutes
7. Continue to burn in the lower Rob, if there is not enough water, you can add hot water
8. Simmer for about 10 minutes and take out, sprinkle with chopped green onion or coriander to eat
Tips:The lamb must be simmered slowly to absorb the soup to be delicious
