2. Wash the lamb chops with clear water after cutting, and then remove and control the moisture for later use. Peel carrots, wash and cut into pieces for later use. Wash yam with clear water, peel it again, cut it into small pieces and put it in water for later use.

3. Take out the medlar, soak it in clear water first, wash the ginger and cut it into ginger slices. Remove the hard skin from the outer layer of the green onion and cut it into onion sections of about 2 cm for later use.

4, cold water into the lamb chops, first open the fire to cook the lamb chops, turn off the fire after the water boils for two minutes, remove the blood foam floating on the water and throw it away, and then remove the lamb chops.

5. Pour the water out of the pot, then add a proper amount of water fire, put the lamb chops into the pot again, and put all the onion and ginger slices prepared in advance into the pot.

6. After the water in the pot is boiled, turn to medium heat, and then put the cut radish and yam into the pot. After the water is boiled, turn to low heat, cook for about half an hour, and then enter Lycium barbarum.

7. Cook for another five minutes, and you can cook. The lamb chops made in this way are rotten and delicious, and the lamb chops soup is also delicious.