1. Wash the leg of lamb, put it in a pot, and add cold water.
2. Boil the fire for a few minutes to remove blood and odors.
3. Wash it off with warm water.
4. Cut green onion into sections and slice ginger
5. Put an appropriate amount of vegetable oil in the pot, add pepper and star anise to fragrant, then add green onion and ginger to fragrant.
6. Add the leg of lamb and stir fry for a while.
7. Add two spoons of white wine, two spoons of light soy sauce, one spoon of dark soy sauce, appropriate amount of salt, and stir fry repeatedly.
8. When the leg of lamb changes color, put it in a small bowl of water and bring to a boil.
9. Pour everything in the wok into an electric pressure cooker, and put in a scallion.
10. Press the legume tendon button to start the program.
11. At the end of the program, let the air deflate naturally and open the pot.
12. Pour the leg of lamb into a wok, bring to a boil on high heat, reduce the juice on low heat, and turn off the heat for the thick soup.
13. The finished product is tender but not mutated.
14. Finished product.
