1. Wash lamb chops and chop into small pieces.
2. Soak in clean water for more than 1 hour, change the water in the middle, and finally replace the water with the pepper, green onion and ginger slices. Pour the cooking wine and soak for half an hour, then pour it into the pot with water and boil for 2 minutes to remove blood foam.
3. Drain the lamb into a pressure cooker, and put a whole plant of coriander, garlic, ginger, and green onions. Add star anise, tangerine peel, bay leaves, rock sugar.
4. Pour in cooking wine, dark soy sauce and light soy sauce.
5. Pour hot water into the pressure cooker and cook for 20 minutes. After cooking, take it out and let cool.
6. Put a little oil in a separate pot, fry the lamb until golden on both sides, and add salt. Put cumin and chili powder out of the pot.
