Prepare about 1.5 kg of lamb (with bones).
Place in cold water, add ginger slices and cooking wine, and blanch.
Blanch in boiling water for 3–5 minutes to remove fishy smell, then rinse and drain for later use.
Heat a suitable amount of oil in a pot.
Once the oil is hot, add the seasoning from packet and stir-fry until nice smell come out.
Add the lamb and stir-fry briefly.
Pour in about 2L of water.
Bring to a boil over high heat, then reduce to low heat and simmer gently for about 2 hours.
Simmer until the lamb is fully tender.
Fragrant, spicy, and richly flavored.
The video of how to cook spicy lamb soup