1. Wash the water-fat fungus, remove the stems, and tear them into small flowers; boil the bamboo shoots and slice them, blanch them for later use; slice green onion and ginger; chop the green garlic sprouts
2. Blanch the washed lamb chops in boiling water until the water boils again and cook for about 2 minutes
3. Remove the lamb chops and wash off the blood
4. Drain the lamb into the pressure cooker, add appropriate amount of water and seasoning bag (8 grams of ginger slices, 1 star anise, 20 peppercorns), turn to low heat and suppress for 20 minutes after high heat SAIC, and then exhaust naturally after turning off the heat
5. Separate the cooked lamb chops and the soup for boiling lamb chops
6. After the crucian carp is cured, wipe off the surface water with kitchen paper
7. Wipe the wok with ginger in advance
8. Start the wok, add some cooking oil, heat the pan with cool oil and saute the ginger slices
9. Add the crucian carp, fry the two sides slightly yellow
10. Add chopped green onion to burst the fragrance
11. Pour the lamb chop soup while it is hot (if it is cold, reheat it)
12. Bring to a boil over high heat, and remove any foam
13. Add the lamb chops and continue to cook until the soup is snow-white, about 15 minutes
14. Add fungus and bamboo shoots, cook for another 2, 3 minutes
15. Add salt and pepper to taste, turn off the heat
16. After the pan is placed on the plate, sprinkle with chopped green garlic sprouts and a few medlar berries for decoration
