Lamb Stewed with White Radish—electric Pressure Cooker Version
by Redmi Lok
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Knot the chives, cut the green garlic into sections, dice the white radish into cubes, mutton under cold water, and rinse the froth with running warm water.
2. Sift the seasoning bag and rinse
3. After preheating the electric pressure cooker, put in the seasoning bag and stir fragrant. For about 5 minutes, set aside the bay leaves, cloves, and star anise, put the others in a gauze bag, and put them in the electric pressure cooker for use.
4. Put rapeseed oil in the wok, add dried chaotian pepper segments, bay leaves, star anise, cloves, and stir fragrant
5. Put in three heads of garlic, put in the mutton
6. Stir fry over high heat for a fragrance
7. Pour the boiling water prepared in advance, after boiling
8. Pour into the inner pot of the electric pressure cooker with the seasoning yarn bag
9. After the electric pressure cooker is aired, count and press for 10 minutes, and it will decompress by itself.
10. Put a little rapeseed oil in the wok on medium and low heat, then add the dried millet pepper section, stir a little bit of charred pepper, pour in the stewed mutton (select mutton and put it in a bowl, mutton soup for later use), pour in the first soy sauce , The taste is very fresh, fry the aroma
11. Pour the white radish cubes
12. Stir-fry well, pour in the stewed lamb soup, cover the ingredients, after boiling
13. Pour into the casserole
14. Cover the casserole and simmer until the white radish is soft and cooked
15. Add green garlic
16. Put in the chives and sprinkle some salt
17. Sprinkle with rice pepper, serve in a casserole, stir well, and serve.
