The preparation method of lamb chops is as follows:

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 put it into 4-degree warm water for repeated rubbing and squeezing, wash off the yellow color of Hericium erinaceus, and then put it into chicken soup or bone soup to steam for 4 minutes.

3. Prepare a casserole, add clear water, add the blanched lamb chops, add a little cooking wine, add onion and ginger, then add the soaked Hericium erinaceus, boil it with high fire, and then turn to low fire until the lamb chops are 8% mature.

4. Then add carrot pieces and cook the lamb chops until they are soft and rotten. Add salt and chicken essence, season, and continue to cook for 3 minutes, and then you can go out.