1. 2 packs of cut lamb chops
2. Lamb chops are blanched in water to remove blood foam, and cut into small pieces
3. Take 50ml of the leftover half bottle of Jiebaina dry red wine and use it to marinate the meat
4. Lamb chops with black pepper and red wine, mix well
5. Put a lid to prevent the red wine from volatilizing, marinate for 30 minutes
6. Heat up the wok and add oil, add pepper diced, fennel diced, onion shreds, garlic slices, and sauté
7. Pour the marinated meat into the pot and stir fry over high heat
8. After the water is fried, pour in red wine (about 300ml for half a bottle), add warm water, and the lamb chops
9. Bring to a boil, change to medium heat and simmer for 30 minutes
10. Then collect the juice over high heat, add salt to taste, and add tomato sauce to color
11. Add winter melon when the soup is half way
12. Just put the red pepper cubes in the pot and serve on the plate
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