1, first cut the lamb chops into pieces, put them into a pot, add cold water, boil and blanch them until they become white.

2, monkey head mushrooms clean soaked in water for 2 hours, cut off the middle of the hard core, and then into the 40 degrees of warm water repeatedly scrub squeeze, the monkey head mushroom yellow wash off, and then put into the chicken soup or bone broth inside the pot steamed for 40 minutes.

3. Prepare a casserole, add water, put in the blanched lamb chops, pour a little cooking wine, put onions, ginger, and then put in the soaked monkey head mushrooms, with a large fire, boil, then turn into a small fire, boil until the lamb chops 8 mature.

4, then put the carrot pieces, cook until the lamb chops soft, add salt and chicken essence, seasoning, continue to cook for 3 minutes, you can get out of the pot.