1. Wash the lamb chops, boil the pot of cold water to remove the foam, and then remove it
2. Carrots, potatoes, peeled and washed, cut into pieces with a hob for later use
3. Prepare all kinds of spices and rock sugar, scallion and ginger, cut and set aside
4. When the frying pan is hot, add rock sugar, slowly fry the sugar color on low heat, add the blanched lamb chops, stir fry evenly until the lamb chops are colored
5. Add soy sauce to increase color and freshness, add cooking wine and stir fry evenly
6. Put in various spices, green onion, ginger, dried chili, add appropriate amount of boiling water, cover the lid, bring to a boil, turn to medium-low heat
7. When the stew is eighth mature, add carrots and potato pieces, add appropriate amount of salt to taste, and stew until the carrots and potatoes are soft and rotten.
Tips:1. Try to cook the meat with dry water so that it will not splash oil when it is fried
2. Because the sugar has been colored, soy sauce can be added less, because the soy sauce is just to improve the color and eating too much is bad for the health
