Lamb chops hotpot

Overview

The dishes are neither fishy nor greasy, the lamb chops are tender and fall off the bones, delicious and delicious, super delicious!

Clean the lamb chops and set aside for garnishing.
Slice the onion and ginger, cut the white radish into thick slices of appropriate size, and cut the green onion and garlic into small sections.
Pour the mutton chops into a pot with cold water, add a few slices of green onion and ginger (in portion), add cooking wine to remove the smell, boil for three to five minutes, take out, rinse with hot water and drain.
Pour an appropriate amount of cooking oil into the wok, heat the pan with cold oil (to avoid sticking to the pan), add the blanched lamb chops and stir-fry until slightly brown, and stir-fry out the excess fat on the lamb chops.
Add peppercorns, star anise, onion and ginger slices, cumin, and dried chili peppers and stir-fry until fragrant, then add cooking wine again.
Add dark soy sauce.
Stir-fry a few times and add bean paste.
Stir fry evenly.
Add hot water just enough to cover the meat pieces.
After boiling, transfer to a casserole and simmer over low heat for about 90 minutes.
After the meat is soft and tender, add salt, cut white radish, wide pink tofu skin, and oil-soaked tofu meatballs and stew for about 5 minutes. Finally, add the green vegetables, stew until raw, sprinkle with chives and garlic, and enjoy!
Picture of the finished product, soft and boneless, healthy!
Picture of the finished product, delicious and super delicious!