1. Cut lamb belly into pieces of about 2*3 cm, blanch cold water in a pot to remove blood foam.
2. The blanched lamb belly is rinsed with hot water to remove any residual foam on the surface.
3. Prepare red dates, angelica and ginger slices.
4. Boil water in another pot, add lamb belly and auxiliary ingredients.
5. Turn to low heat and simmer for one hour after the high heat is boiled.
6. Add salt and pepper to taste.
7. Simmer for another 10 minutes, and it will be out of the pot.
8. You can add chives and coriander according to your preference when it comes out of the pot.
Tips:This lamb stew doesn't use star anise and other seasonings, just angelica, red dates and ginger can get rid of the fishy smell of lamb.
