Eggplant Braised Lamb

by Blue Lemon

4.7 (1)

Favorite

2

Difficulty

Normal

Time

1h

Serving

3

There is no exquisite tableware, no superb cooking skills, and the shooting technique is just so so, but I still have a heart to eat food, make simple but delicious home-cooked dishes, and take care of the healthy diet of my family! When I devote myself to the chai, rice, oil, salt and ginger vinegar, when the family members give affirmative praise, a small sense of accomplishment will make me feel happy up↑

The photos of this dish are sorted out. Eggplant braised lamb with electric pressure cooker

Ingredients

750g Lamb
1 Green Onions
a small piece Ginger

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Some Soy Sauce

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Some Sunflower Oil
10 pcs Peppercorns
Some Fennel Seed
Some Cooking Wine

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3 slices Bay Leaf

Eggplant Braised Lamb

1. Cut the lamb into small pieces,

2. Cut the lamb and put it in the pot

3. Add cooking wine, ginger slices, marinate for ten minutes

4. Peel and wash the eggplant, break it into large pieces by hand

5. Heat the pan with cold oil, add 50% to 60% of the heat, add pepper, fennel seeds and saute

6. Add chopped green onion, fry until fragrant, add marinated lamb

7. Stir fry for moisture,

8. Refine the flavor, add light soy sauce and stir fry

9. Stir fry evenly

10. Put in an electric pressure cooker, add eggplant, add salt and mix well, add half a bowl of water, press the lamb stew button

Tips:
It will be more fragrant if you put potatoes

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