1. Soak rosemary and lamb in cold water and change the water 3 times. Blanch the lamb.
2. Stir-fry the pepper with less oil, stir-fry the lamb, add the cooking wine, add the onion, heat the amount of meat, and cook the soup.
3. One piece of golden retriever ridge, a dozen cloves, two or three pieces of cinnamon, two or three pieces of Angelica dahurica, and a dozen grains of Amomum.
4. Cumin, a little cumin. Boil on high heat, add a small handful of wolfberry, and cut 3 to 4 fresh hawthorns in half. Keep on high heat for about 15 minutes, turn to low heat and simmer for about 1 hour to 1 hour and a half.
5. Put pepper and salt before serving.
