The method of making lamb chops is as follows:

1. Cut the lamb chops into pieces, put them in a pot, add cold water, boil and blanch until the lamb chops become tender. Just white.

2. Wash the Hericium erinaceus and soak it in clean water for 2 hours. Cut off the hard core in the middle, then put it into 40-degree warm water, scrub and squeeze it repeatedly to wash away the yellow color of the Hericium erinaceus. Then add chicken broth or bone broth and steam for 40 minutes.

3. Prepare a casserole, add water, put in the blanched lamb chops, pour a little cooking wine, add onions and ginger, then add the soaked hericium, and bring to a boil over high heat. After boiling, turn to low heat and simmer until the lamb chops are cooked.

4. Then add carrot cubes and cook until the lamb chops are tender. Add salt and chicken essence, season with seasoning, and continue cooking for 3 minutes before taking it out of the pot.