Braised Lamb
1.
Wash lamb leg and cut into small pieces
2.
Spices in the condiment box
3.
Cut two 2cm thick slices of white radish, and use chopsticks to make some small holes in the radish
4.
Pour cold water into the lamb, cooking wine and a slice of radish, cook until boiling, remove the water to control (at the same time add appropriate amount of water to the pressure cooker to boil)
5.
Let’s fry the sugar color first, add a little oil and 50 grams of sugar to the wok and fry on low heat.
6.
Stir-fry until the bubbles disappear and the sugar color is red and bright
7.
Quickly pour a spoonful of boiling water and serve as sugar color
8.
Pour the tightly watered lamb into the sugar and boil for 2 minutes to color
9.
Cut large pieces of green onion and beat loose, ginger beat loose
10.
Then pour the lamb together with the sugar into the pressure cooker, add the green onions, ginger, feed box, and another slice of white radish. Add salt, cooking wine, pepper, and seasoning
11.
Cover, add valve, and turn to medium heat for 15 minutes, turn off the heat, and naturally deflate
12.
Cut the remaining radishes into pieces like eyes
13.
Pour the mutton soup into the wok, add the pieces of white radish and simmer until the radish is 7 minutes cooked
14.
Pour in the lamb and cook until the soup is suitable.
Tips:
If the radish is soft and rotten, you can cook it with the lamb.
