Braised Lamb

Clean the lamb, and when the water is boiling, add the lamb, cinnamon, star anise, Sichuan pepper, sections of green onion, slices of ginger, and blanch the meat.

Add dark soy sauce, braising, soy sauce, and salt until the lamb is blanched until there is no blood left.

It's basically blanched.

I cut some lamb into chunks (for noodles), then pressed it in a pressure cooker for 30 minutes. When I opened the lid, the aroma of the lamb was overwhelming.

Made at night, simmered overnight, with a red color and rich meaty aroma.

Cut the mutton into slices and eat it with dipping sauce; the mutton is fresh, delicious, and flavorful.