1. Cut the lamb chops into pieces, put them in a pot, add cold water, boil them and blanch them until they turn white.

2. Wash Hericium erinaceus, soak it in clear water for 2 hours, cut off the hard core in the middle, then rub and squeeze it repeatedly in 40 degrees warm water to wash off the yellow color of Hericium erinaceus, and then steam it in chicken soup or bone soup for 40 minutes.

3. Prepare a casserole, add clear water, add the cooked lamb chops, pour a little cooking wine, add minced onion and ginger, then add the soaked Hericium erinaceus, boil it with high fire, and then turn to low heat until the lamb chops are cooked.

4. Add carrot pieces, cook until the lamb chops are soft and rotten, add salt and chicken essence, season, continue cooking for 3 minutes, and then take out the pot.