1. Cut the lamb chops into small pieces.
2. Soak in cold water for 1-3 hours to soak in bleeding water.
3. In a pot of cold water, put the cooking wine, shallots, and ginger slices to a boil over high heat. Cook for 5 minutes, remove and rinse.
4.
Heat the pan and pour the oil, add rock sugar and fry, add lamb chops to color, mix in light soy sauce, dark soy sauce, and fry two spoons of bean paste to give the flavor and color evenly.
Pour it into a saucepan, fill it with boiling water, add sliced ginger and green onion, and make a bag with other condiments, put it in a pot, bring to a boil over high heat, and simmer for 1 hour. (I bought some stick bones and stewed them with lamb chops)
5.
Heat the pan and pour the oil, sauté the onion, ginger and garlic, shred the green garlic, onion, and green and red peppers, put them in a wok and fry them, add the lamb chops and stir-fry, and place them in a pot of alcohol.
Order alcohol and eat while heating.
