1. Chop lamb bones into pieces, wash and control water. Vantage program-controlled stove fire power adjustment key selects 5 levels, puts it in a water pot, blanchs water, skimmes the froth and removes it.
2. Fire power adjustment button 3 gears, medium fire. Put a little oil into the pan and stir-fry the sugar until the rock sugar melts and changes color
3. Stir fry the lower lamb bones for color, add star anise, pepper, cinnamon and ginger slices
4. Pour the dark soy sauce, light soy sauce, and oyster sauce and stir evenly
5. Add cooking wine, add water over the lamb bones, after the fire power adjustment button is boiled at the 5th gear, the fire power adjustment button becomes the 2nd gear, and use a low heat to simmer for about 2 hours
6. Finally, the fire power adjustment key selects the 4th gear, and changes the high heat to collect the juice until the meat is rotten, and you can get out of the pot
7. Make a plate and decorate with some small chives
Tips:To make braised meat, stir-frying syrup is a very important step. Stir frequently with low oil and low heat until it melts and bubbles, immediately pour the meat into the stir fry for coloring, otherwise the fried sugar will have a bitter taste.
