1. Hericium erinaceus soaked hair, lamb chops cut into pieces.

2. Blanch in a cold water pot until the lamb chops turn white.

3. Add water to the casserole, add the cooked lamb chops, and add a little cooking wine.

4. Add onion, ginger and cooking wine.

5. Add the soaked Hericium erinaceus, bring to a boil, and turn to low heat until the lamb chops are eight-cooked.

6. Add carrot pieces and cook until the lamb chops are soft and rotten. After seasoning, cook for 3 minutes.

Extended data:

1. Lamb chops are cooked to nearly 6 or 7 degrees in the early stage, and can be stewed with white radish when stewing again. Don't overcook them, it will lose the meat flavor and taste of chewed meat.

Clear stew is a stew without any seasoning, and it is a light mouth.