1. Cut the mutton into small pieces, add water and a scallion to boil in a pot, remove and drain for later use
2. Heat oil in a pot and sauté the scallions, ginger, garlic, and stir-fry with rock sugar over low heat to create a sugar color
3. Add lamb and stir fry until coated with sugar, add soy sauce and cooking wine
4. Put in vinegar, add bay leaves and star anise
5. Add the chives, add salt and stir well
6. Pour in boiling water over high heat and add the whole coriander to a boil. Turn to low heat and cook for 20 minutes. Remove the coriander and do not add chestnuts. After boiling on high heat, turn to low heat and cook for 30 minutes. Sprinkle with wolfberry and cook for 10 minutes
Tips:1. The lamb should be blanched in a pot under cold water, which makes it easier to remove blood foam.
2. Add a whole scallion to the boiled water, so that the first step will greatly reduce the taint.
3. When adding water to boil after frying, add a sprig of coriander and cook it together. Don't take it out after cooking. This is the second step to remove the taint, and the effect is very good.
