Ingredients: 450g of Yanchitan lamb chop, one yam, one onion, two spoonfuls of cooking wine, one spoonful of salt, a proper amount of ground pepper and one spoonful of pepper.

1, prepare the required ingredients.

2. Peel the yam and cut the hob block into water for later use.

3. Cut the lamb chops into small pieces.

4. Blanch the lamb chops, add the onion cooking wine to deodorize, and remove the floating foam after boiling.

5. Wash off the floating foam of the lamb chops and remove them for use.

6. Add lamb chops to the casserole, add onion slices, angelica slices, salt, pour cooking wine, add a little ground pepper, add boiling water for about eight minutes, cover and simmer for about an hour and a half.

7. The mutton is stewed thoroughly, and the yam pieces are added to continue stewing for 20 minutes.

8. Cook until the meat is soft and rotten, and add pepper to taste.

9. Finally, the fire can be turned off, and the mutton chop yam soup is out of the pot.