Ingredients: lamb chops, 4 knots of sugarcane, 8 horseshoes, dried squid 1 piece, ginger yaozhu 1 piece, 3 codonopsis pilosula, 3 radix astragali, 8 red dates, 3 angelica sinensis, 4 medlar 1 teaspoon, 4 ginger, cooking wine 1 teaspoon.

Step 1: Wash the lamb chops, then soak them in clear water for 1-2 hours to soak the blood out of the meat (the water needs to be changed). You can soak it in running water, so that the broth mutton is more fragrant. Ps: It is best not to choose fat mutton. Personally, I like Hainan East Goat, which is thin and tender.

Step 2: Boil a pot of water, take out the soaked mutton while cooking, rinse it with clear water, add the mutton to the pot after boiling, and the foam in the mutton can cease fire. Then take out the mutton and wash it again with warm water or hot water.

Step 3: Heat the oil pan, add ginger slices and mutton to stir fry, add a small amount of cooking wine and white wine, stir fry for 5 minutes on high fire, and then turn off the fire.

Step 4, peel the horseshoe and cut the sugarcane into small pieces for later use. Adding water chestnut and sugarcane can remove the heat of mutton and achieve complementary effects.

Step 5: Squid and Yaozhu mainly play the role of preservation. Wash it for later use. Squid can be cut into knives.

Step six, wash the medicinal materials and cut them into sections for later use, and then put the medlar down.

Step 7: Add clean water to the pot, add mutton and other ingredients after the water boils, simmer for half an hour on high fire 1 hour, and stew again if the mouth is not good 1.5 hour. Add Lycium barbarum before cooking.

Step 8: The milky clear soup mutton is ready. Many people don't like to eat sheep because they are afraid of its fishy smell, but the mutton soup made by this method is not fishy at all.