Cooking Steps

1. 

   Step1:Cut the bleeding water of lamb into large pieces for standb

2. 

   Step2:Bring in cold water in the pot. Put 6 pieces of green onion. 6 pieces of ginger. Half of yellow rice wine. Open fire. Put cold water into mutton and cook in high heat. After the pot is opened, put the foam on the surface into a clean bowl. Cook for another three minutes. Turn off the heat.

3. 

   Step3:Take out the large mutton and drain the water. Cut into small pieces that you think fit. Control the water for standby.

4. 

   Step4:Stir fry the oil in the pan. Turn the heat to a low heat. Put Pixian bean paste into the pan to stir fry the fragrance and red oil. Turn the medium heat to stir the dried pepper, fragrant leaves, cinnamon, star anise, cumin seeds to stir fry the fragrance. Put the remaining onion, ginger and garlic into the pan to stir the fragrance. Turn the mutton into the high heat and stir fry for several times. Pour the remaining yellow wine into the pan and stir fry for several times. Finally, stir in the old soy sauce and stir well. Prepare to change into the pressure cooker.

5. 

   Step5:Pour the fried mutton into the pressure cooker. Heat water (or the original soup that just boiled the meat). Water should completely submerge the mutton. Add some salt and sugar. Cover the lid and heat for 15 minutes, then turn to low heat for 10 minutes. I use an old-fashioned pressure cooker. It's OK to cook meat for ten minutes on medium heat. It's to make the meat more mushy and tasty on low heat. In this way, the stewed meat and other pressure cooker can be eaten directly after the gas is automatically released.

6. 

   Step6:I have a lot of soup. It's for stewing radish and potatoes with this bowl of meat. It's a good dish to eat together. You can have less soup if you only eat meat.