The materials include: lamb chops, crucian carp, ginger slices, star anise, pepper, onion ginger, green garlic seedlings, water-borne fungus, boiled bamboo shoots, medlar, salt and pepper.

1. Wash auricularia auricula, remove its pedicel, and tear it into small flowers. Slice bamboo shoots with clear water, blanch them for later use, slice onion and ginger, and chop green garlic seedlings.

2. Put the washed sheep into boiling water and cook until the water boils again, and cook for about 2 minutes.

3. Take the lamb chops out of the hot water and remove the blood foam.

4, ginger, star anise, pepper into the package.

5. Put the sheep into the pressure cooker, add appropriate amount of water and seasoning bag, turn to low heat for 20 minutes after the fire starts, and naturally exhaust after turning off the fire.

6. Put the boiled lamb chops and the boiled lamb chops in bowls respectively.

7. After the crucian carp is cleaned, wipe the water on the surface with kitchen paper to ensure that there is no water as much as possible to prevent oil from splashing everywhere when frying fish.

8. Clean the wok with ginger in advance.

9. Heat the wok, add proper amount of cooking oil, put cold oil in the wok, and saute the ginger slices.

10, add crucian carp, fry both sides slightly yellow.

1 1, add chopped green onion, and the fragrance is bursting.

12. Pour the mutton chop soup while it is hot (if it is cold, heat it again).

13. Boil the soup in the pot with a big fire and skim off the floating foam with a spoon.

14, add lamb chops, and continue to cook on high heat until the soup turns white, about 15 minutes.

15, add auricularia auricula and bamboo shoots, and cook for another 2 or 3 minutes.

16, season with salt and pepper, and turn off the heat.

17, put in the pot and sprinkle with chopped green onion and garlic and a little medlar for decoration.