1. Prepare the raw materials, wash the lamb chops and cut into pieces. The yuba is broken and soaked in clean water for half an hour. The ginger is sliced, the southern milk is pressed into a puree, and the chives are cut into sections.
2. Add water, ginger slices, and appropriate amount of cooking wine to the pot to boil, pour in the lamb chops, blanch for about three minutes, remove and rinse.
3. Stir the ginger slices in a hot pan for a fragrant flavor. Pour in the lamb chops, southern milk, and brown sugar and stir-fry until they are colored. Add a few drops of cooking wine.
4. Add the pasta water, put in the large material bag, boil on high heat and turn to medium heat and simmer for 30 minutes.
5. Pour in the soaked yuba and simmer for 5 minutes, season with salt, and sprinkle with scallions.
6. Pick out the big bag before serving it and put it on a plate.
Tips:The yuba must be soaked in cold water to fully soak. The ingredients in the large material bag are basic cinnamon, bay leaf, grass fruit, fennel, tangerine peel, star anise and the like.
