Methods: 1. Cut the lamb ribs into 5cm long strips and blanch them in boiling water with cooking wine to remove the odor and drain the water.
2, yam, carrot cut into strips, blanched for use.
3. Heat oil in the pot, saute shallots and ginger slices, cook cooking wine, add water to the pot, add lamb chops, stew for 15 minutes, add yam, carrot, salt, chicken essence and pepper to taste, cook and put in a big bowl.
Yam has the effects of invigorating spleen and stomach, and tonifying lung and kidney. It is rich in protein, sugar, vitamins, fat, choline and amylase, and also contains inorganic salts and trace elements such as iodine, calcium, iron and phosphorus, which are indispensable to human body.
Lamb chops are hot. Eating lamb chops regularly in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role.