1. Wash the lamb chops with clean water.
2. Put cold water into the pot and bring to a boil over medium heat.
3. Boiled and fished out.
4. Wash off blood foam with warm water.
5. Heat an appropriate amount of oil in the pot, add ginger garlic, pepper, bay leaves, rock sugar, and stir fry a few times.
6. Sheep discharge into.
7. Appropriate light soy sauce, dark soy sauce, and oyster sauce.
8. Stir fry and color.
9. Pour in an appropriate amount of warm water. To simmer for nearly an hour, be sure to add enough water.
10. Cut the carrot into pieces with a hob.
11. Simmer over medium heat for 30 minutes.
12. One spoonful of spicy butter hot pot base, appropriate amount of salt, white pepper.
13. Simmer over medium-low heat for ten minutes.
14. Put the carrots in.
15. Continue to simmer for fifteen minutes.
16. Green and red peppers are ready.
17. Add green and red peppers.
18. Stir fry twice and turn off the heat.
19. The fragrant and attractive carrot stewed lamb chops are completed.
20. Finished product.
21. Finished product.
22. Finished product.
