Prepare an appropriate amount of onion ginger, yam, carrot and 2 kg of lamb chops.

Cut the carrot skin into uniform hob blocks. Yam is best treated with gloves, peeled and washed with clear water, cut into hob blocks and soaked in clear water to prevent oxidation and discoloration.

Then chop the lamb chops into smaller pieces and put them in a basin.

2. Cook lamb chops in cold water.

Boil water in the pot and put cold water into the lamb chops, which can more fully remove blood and impurities. After boiling for 2 minutes, take out the lamb chops and wash the impurities with warm water.

Warm water must be used. If cold water is used, the meat quality of lamb chops will shrink when they are cold, and there will be no soft and rotten taste after stewing for a long time.

3. Take out the casserole and boil the water.

Bring the water in the casserole to a boil, and then put the mutton in it. Mutton must be stewed with boiling water, so that mutton soup is rich, delicious and tender.

Add Radix Angelicae Dahuricae, Radix Codonopsis, appropriate amount of onion and ginger slices to remove fishy smell and enhance fragrance.

After the soup is boiled, remove the floating foam from the pot, then cover the pot and stew for 40 minutes, so that the nutrition of the lamb chops can be fully integrated into the soup, and stew the mutton soup until it is white and delicious.

This process does not need to put any seasoning to avoid affecting the flavor of mutton itself.

After 40 minutes, the mutton soup has been stewed white. At this time, the mutton is about seven or eight ripe. At this time, you can add side dishes, add carrots and yams to prepare seasonings, and add salt, chicken powder, pepper and monosodium glutamate. Then cover the pot and stew for 10 minutes, and stew carrots and yam until cooked.

After the radish and yam are stewed, add some medlar and scald it a little, and then sprinkle some parsley to eat.