A preparation method for pot lamb

A preparation method for pot lamb comprises the steps as follows: (1) choosing, washing, and cleaning fresh lamb chops, tripe, blood, intestine, etc., then putting the lamb chops, tripe, blood, intestine, etc. into a container, and marinating the lamb chops, tripe, blood, intestine, etc. with the following materials: onion flowers 3 parts, lesser galangal 2 parts, fennel 2 parts, star anise 2 parts, iodized salt 3 parts, ten sesame oil 4 parts, leaves of Japanese banana 2 parts, soybean protein isolate 2 parts, Chinese toon leaves 2 parts, granatum 2 parts, chang 2 parts, gastrodia elata 0.5 part, fresh purple sweet potato leaves 2 parts, coriander seeds 1.5 parts, lotus 2 parts, Chinese-date 2 parts, water extract from Angelica sinensis 1.5 parts, water extract from cloves 1.5 parts, peanut bud 1 part, rice wine 2 parts, cornstarches 2 parts, areca catechus 2 parts, mint leaves 2 parts, dried orange peels 2 parts and sesame stalks 2 parts; and (2) baking the marinated lamb chops, tripe, blood, intestine, etc. in the pot, then adding a proper amount of thick broad-bean sauce and a proper amount of corianders, and fully cooking the lamb chops, tripe, blood, intestine, etc., thereby obtaining the lamp ready to eat. The prepared lamb has good taste and strong aftertaste, without peculiar smell. The preparation method for the pot lamb has a good health care function.