1. Prepare all the ingredients, cook lamb chops under cold water, add ginger slices and cooking wine, blanch it to remove blood, then rinse with cold water and drain the water.
2. Put an appropriate amount of oil in the pot. After the oil is hot, add an appropriate amount of rock sugar and stir-fry the caramel color on low heat.
3. Add the blanched lamb chops and stir continuously.
4. Stir-fry the lamb chops until the surface is golden brown, add green onions, ginger, garlic, bay leaves, and star anise, and continue to fry until the aroma comes out.
5. Pour in the dark soy sauce and light soy sauce, and continue to stir fry until the lamb chops are colored.
6. Add hot water to the lamb chops. Put in an appropriate amount of salt, bring to a boil on high heat, and simmer again on low heat.
7. After simmering for about 30 minutes, add the previously cut potato pieces.
8. Cover the pot and continue to simmer for about 20 minutes.
9. Cover the pot and continue to simmer for about 20 minutes.
10. The fragrant braised lamb chops are ready, very delicious, and the photos are eaten up after a few photos~
