How to make a joyful New Year's Eve dinner

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  1.Xinjiang lamb chops, cut into 5 cm cubes

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  2. Boil water in a pot, add white vinegar, and drain the blood from the lamb chops (white vinegar can remove the fishy smell and Smell)

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  3.Copy the bleeding mutton chops, wash and set aside

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  4.Heat the pan with oil

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  5.Add star anise and cinnamon and stir-fry until fragrant

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  6.Add in the lamb chops and stir-fry until fragrant

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  7. Add fresh soy sauce

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  8.Oyster Sauce

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  9.Pepper

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  10.White sugar to enhance freshness

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  11.Ginger powder ( Ginger slices can also be used instead)

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  12.Stir-fry to taste

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  13.Add an appropriate amount of water to cover half of the lamb chops

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  14. Cover the pot and bring to a boil over high heat, then turn to medium-low heat and simmer for 15 minutes (Xinjiang mutton is more tender and tender than local mutton)

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  15.Use the time of stewing the lamb chops, peel the carrots and cut into pieces with a hob

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  16.After 15 minutes, add the carrots and stir-fry evenly, then simmer until the carrots are cooked and soft and flavorful.

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  17.Before cooking, add salt and cumin powder to taste

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  18.A beaming lamb chop is ready

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  19.Finished picture, I am the taste of Tang Bao’s family!