1. I brought this lamb chop back from my hometown and kept it in the freezer, so it needs to be thawed and blanched beforehand.
2. Heat the oil in the pan, add dried chili, sliced ginger, bay leaves, fennel, and Chinese pepper, stir fry and add the chili sauce. You can add Pixian bean paste if you don't have it.
3. Add the lamb chops and stir fry.
4. Stir fry for color, add salt. Continue to stir fry the light soy sauce a few more times
5. Pour the lamb chops into the pressure cooker. Add an appropriate amount of boiling water. The water level is slightly lower than that of lamb chops. Put the lid on the pressure cooker and select the beef and mutton button. Feeding midway.
6. While waiting, the carrots were cut into pieces, and bamboo sticks were fried and washed into the water. The sound of adding ingredients sounded midway, put in the sliced carrots, and continue to simmer.
7. The lamb is simmered and the carrots are cooked. Put the fried bamboo sticks and stir evenly before coming out of the pan.
8. Put two coriander leaves to decorate it
Tips:1. You can't put star anise when making lamb, and you can't put peppercorns when making pork. 2. The seasoning should be as much as possible, don't try to grab the umami taste of mutton. Some people like to add cooking wine, saying that to remove the mutton mutton, mutton eats the mutton. Is it necessary to add cooking wine?
