2. Boil water in the pot and put the lamb chops, blanch the blood foam and then fish out of the cold water.

3. Cut the scallions into pieces and slice the ginger.

4. Refill the pot with water and add the lamb chops, scallions, ginger and star anise to the pot.

5. Bring to a boil over high heat, then change to medium-low heat and simmer for about an hour, picking out the ginger slices and green onion segments and discarding them.

6. Seasoned with the right amount of salt and chicken essence, add cilantro segments and berries and cook for two or three minutes on high heat to turn off the fire.

7.