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1. Wash carrots, shiitake mushrooms, ginger and green onions, cut carrots into pieces, soak shiitake mushrooms, slice ginger and garlic, and cut green onions into sections
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2. Put water and ginger slices in the wok, add the lamb to blanching water (after boiling for about 5 minutes), remove the blood, remove, wash and drain
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3. Put oil in the wok, add ginger, green onion and garlic until fragrant, add lamb, cooking wine, light soy sauce, fermented bean curd, dried yellow sauce, stir fry
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4. Pour into an electric pressure cooker, add half a small bowl of hot water, add carrots, shiitake mushrooms, and a gauze bag containing star anise, bay leaves, cinnamon, and Luo Han Guo, and select the "Meat" button
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5. Open the lid after the pressure is released from the pot, add salt to taste, and serve
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6. Sprinkle with chopped green onion to decorate
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Tips:1. Lamb blanching is necessary, which can remove part of the blood and taint.
2. Cooking with radish can remove the taint and replenish the body.
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