1. All the ingredients
2. The lamb is cut into small pieces, the green onions and dried chilies are cut into pieces
3. Heat a tablespoon until it is in the cold oil, immediately add the lamb, heat the pan with cold oil and fry the meat without sticking to the pan
4. To the lamb
5. Stir fry until there is no moisture in the lamb
6. Add the seasoning and stir fry until fragrant
7. Add a spoonful of sauce, a spoonful of light soy sauce
8. stir fry
9. Add boiling water
10. Simmer for about 15 minutes
11. Clip out all the spices
12. Wash the rice
13. Put the stewed mutton into the pressure cooker, add a little less water than the usual simmering rice.
14. Just use chicken to relieve pressure
15. Perfectly out of the pot
16. Very delicious, the rice blends into the umami taste of mutton, and the mutton is not greasy at all
17. Finished product
Tips:The mutton can be over-experienced with boiling water, or it can be fried with a large spoon, and the water in the stir-fry is drained.
