1. Prepare two star anises, 8 small dried chilies, cut into sections in the middle, three slices of bay leaves, and a small section of cinnamon
2. Three slices of ginger, three cloves of garlic, do not cut, a small handful of pepper
3. Cut the green onions with an oblique knife, put half of them when they are white and sauté, and use the rest at the end
4. Cut the chili in half and use a spoon to dig out the seeds
5. Wash the pot, add cold water to boil, add the lamb chops when it is about to boil, and boil for one minute. Pour out and rinse with clean water, and use a clean cloth to scrub the burned sheepskin.
6. Stir-fry the washed lamb directly in the pan, and add a tablespoon of oil when the water is dry. Stir-fry for half a minute and fry until fragrant.
7. Put all the ingredients you just prepared in, leaving only the green onions in the half. Stir fry a few times to get a green onion fragrance
8. Add a spoonful of light soy sauce, a spoonful of steamed fish soy sauce, and a spoonful of salt, and continue to fry until the meat is evenly covered with ingredients
9. Add water to the lamb chops and bring to a boil
10. Transfer to a pressure cooker and press for 15 minutes, then turn to the minimum heat and continue to be stuffy for 5 minutes. (If there is no pressure cooker, the pressure cooker can also be a sheep, usually 20 minutes will be fine)
11. After releasing the pressure, turn on the pressure cooker and pour it back into the pot
12. Add half of the spring onions that you just left, and add the right amount of chicken essence. Stir-fry well out of the pot
13. If you like coriander, you can sprinkle some coriander on it. A bowl of fragrant braised lamb chops is ready.
