1. Sheep spine bleed
2. Wash the ingredients and cut into sections
3. Lamb spine is blanched in a pot under cold water, add two slices of ginger, two scallions, pour in a little cooking wine to remove the mutton taste, remove and drain after blanching
4. Heat oil in a pot, saute chives, ginger, dried chilies and spices
5. Pour lamb spine and stir fry until fragrant
6. Pour in the bean paste and spicy fragrant sauce
7. Put it in a stew and simmer (if not, just add water to the wok)
8. Add hot water, add a little more
9. Cook it for about 1 hour and you can take it out and eat it, and the rest of the bottom material can be shabu-shabu.
Tips:Friends who like to eat lamb mutton can not blanch the water and start frying directly with the blood in the water
