1. Cut the yam and carrots into pieces, wash the lamb and cut into small pieces
2. First blanch the lamb with boiling water to remove any blood foam
3. Pour the blanched lamb into a casserole, add boiling water, and slow down for about 1 hour.
4. Then add the yam and carrots prepared in advance, add salt chicken bouillon, and continue to simmer for 20 minutes.
Tips:This soup is very light. You don’t need to add too much seasoning. You can also add some goji berries when stewing.
