Spare ingredients: lamb chop 800g, potato 1, carrot 1, broccoli 100g, salt 2g, oyster sauce 35g, sweet noodle sauce 30g, tomato sauce 30g, soy sauce 15g, sugar 8g, water 50g and onion ginger 65438.

Production process: step one, clean the lamb chops, chop them up, wash the blood again, and drain the water;

Step 2, add more water to the cooked lamb chops, add cold water to the lamb chops, bring to a boil with high fire, turn to medium heat, skim off the floating foam with a spoon, add the onion and ginger slices, cover and cook until it is 90% cooked;

The third step, in this process, potatoes are washed, peeled and cut into slightly larger pieces, and carrots are peeled and cut into pieces;

Step 4, soak broccoli in light salt water for a while, break it into small flowers by hand, and take the required amount;

Step 5, put oyster sauce, sweet noodle sauce, tomato sauce, soy sauce, honey, cooking wine, salt and sugar into a clean small bowl, add 50g of water and mix well to form a sauce;

Step 6, add a proper amount of cooking oil into the high-temperature resistant casserole, add garlic after the oil is heated, stir-fry until fragrant, pour potatoes, carrots and broccoli, and stir-fry evenly;

Step 7, add the cooked lamb chops, pour the sauce on them, spread them evenly on the lamb chops, cover them, and simmer slowly until the soup becomes thick.

Cooking tips: The choice of vegetables can be reasonably matched according to your own preferences, without too many constraints. In addition, this dish is best cooked in a casserole, which has a good heat preservation effect. Be sure to pay attention to the high-temperature resistant casserole. Be safe. First of all, the lamb chops need to be cooked in the pot until they are 90% cooked, about 30 minutes, and remember to skim the floating foam halfway to reduce the fishy smell.