1. Soak the fresh lamb chops in water for one hour, wash and control the water. Put cold water in the stew pot and set it on the fire. Add the fresh lamb chops. After the water boils, cook for a few minutes and take it out. Discard the soup.

2. Put the blanched lamb chops in the pot, add boiling water to cover the lamb chops by 2 inches, add two small spoons of balsamic vinegar, after the water boils, add a small packet of stew seasoning, a few green onions, a few slices of fresh ginger, and turn up the heat.

Simmer for 20 minutes, then simmer over low heat.

3. Slice the fresh bamboo shoots, wash and tear the black fungus into small pieces, cut the green onion into diagonal sections, and cut the fresh ginger into thin slices and set aside.

4. Heat the wok, pour in a little cooking oil, fry two octagonal cloves when the oil is hot, add onions, ginger, fresh bamboo shoots, and black fungus in turn and stir-fry, add one tablespoon of lamb chop soup, and two tablespoons of it.

Add soy sauce, a spoonful of sugar, and an appropriate amount of refined salt. Put the stewed lamb chops into the wok and stir-fry for a few times. Continue to simmer over low heat until the flavor is absorbed.

5. After the lamb chops are flavored, add a spoonful of water starch to reduce the juice, and add a little sesame oil to the plate.