1. Ingredients are ready
2. Bring a piece of ginger, two pieces of radish, and a piece of lamb into a deep pot of cold water and boil for 3 minutes until the bloody water is no longer smelling.
3. After blanching, remove the mutton pieces and rinse them with clean water. The water, radish and ginger used for blanching the lamb are discarded.
4. Pour the cleaned lamb into a pressure cooker, add the remaining two pieces of ginger, 5 pieces of garlic, chicken essence, and salt, and put the lamb in cold water. After the high fire SAIC, turn to medium and low heat and simmer for 10 minutes.
5. After the pressure cooker is naturally relieved (don’t forcefully deflate, let the lamb stew slowly in the pressure cooker), open the lid, put the radish cubes and red peppers and cook until it boils again, then turn Simmer for 15 minutes. Be agitated from time to time.
6. Add green onions and half a teaspoon of white pepper before serving
7. Enjoy it
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