ingredients:

mutton chop and yam.

auxiliary materials:

onion, ginger, angelica, medlar, salt, chicken essence and vinegar.

Practice:

1. Wash the lamb chops, boil water in the pot, blanch the lamb chops and remove the blood from them; (I blanch the lamb chops in large pieces and then cut them)

2. Chop the lamb chops. Wash the onion, ginger, medlar and angelica. Then put the lamb chops and these ingredients into a pot with a big belly, add enough cold water and start to make soup. I added 4 tablespoons because I wanted to drink more soup. Turn on a big fire, and when the water boils, turn it to a small fire and simmer for 2 hours. During the period, put a little vinegar, which can remove the smell of mutton and accelerate the penetration of calcium in bones into soup;

3. Peel the yam and cut it into hob blocks. Then soak it in water and add a little salt. This is not easy to change color;

4. After the mutton chop soup is stewed. Take out some soup and meat (leave all other auxiliary materials in the original big pot), put them in a small pot, then add yam, salt and a little chicken essence. Stew for another 1 minutes until the yam is tender and rotten. (All the original soup is used, without adding any water)