1. Lamb chops are blanched in a pot under cold water to remove mutton, add spring onion, ginger and garlic cooking wine, blanch the bleeding foam
2. With less oil in the iron pan, add the green onion, ginger and garlic until fragrant, add the lamb chops, cinnamon, star anise, cumin, rock sugar, stir fry together, add three spoons of light soy sauce, half a spoon of dark soy sauce, two circles of rice wine, and stir evenly Add carrot chunks
3. Add a spoonful of salt
4. Turn to low heat and simmer for 50 minutes
5. Add parsley and shallots
