material

Lamb chop, yam, lotus root, medlar, red dates, green onions, shallots and ginger.

working methods

1. Wash the lamb chops with clear water for several times, then boil the pot with boiling water, pour the washed lamb chops into the pot and blanch them, take them out (blanch for a moment), rinse the internal organs of the pot, preferably scrub them, then add a pot of clear water, let the sheep graze, and then cut the green onions and ginger into pieces and put them into the pot together. The fire lasted about 40 minutes (depending on people)

2. Peel the lotus root and cut it into hob blocks, then rinse it several times and put a pot of water to soak the lotus root.

3, remove the hair on the iron bar yam (fire, cut, pull, fire pay attention to safety! Then wash off the mud on it and wash it clean ~ I clean the yam with steel balls, cut it into thumb-sized pieces, and put it in a pot with lotus roots. When the lamb chops are almost finished, pour out the water in the basin and wash the lotus root and yam again.

4. Put the washed lotus roots and red dates in lamb chops and stew for about 40 minutes, then stew for about 15 minutes, add yam and medlar and stew for about 15 minutes ~ turn off the fire and stew for a while ~ then chop the shallots and sprinkle them on the soup. The stewed soup looks white ~ (I stewed it in an induction cooker and stainless steel pot without any seasoning ~ only a little salt was put in the soup bowl) Because of my personal taste ~ You can also try adding some seasoning, but I don't think it will be too complicated. Thank you ~ for sharing ~