1. Prepare lamb leg.
2. Remove the bones and cut the meat into pieces.
3. Put ginger slices, radish cubes and 40 grams of rice wine in the pot.
4. Add lamb leg and bones and blanch. Beat the blood foam clean.
5. Remove the lamb shank and put it in the pressure cooker, add ginger slices and chili.
6. Add the remaining rice wine.
7. Add brown sugar.
8. Add the jujube.
9. Add the very fresh soy sauce.
10. Add two small bowls of water.
11. Cover the pressure cooker, cook for 15 minutes, and simmer for 10 minutes.
12. Cut the green garlic into sections.
13. Slice the Chinese cabbage.
14. Put the stewed lamb shank in a wok and heat up the sauce.
15. Add Chinese cabbage and cook for 3 minutes. Finally, add green garlic and pepper and mix well.
Tips:1. Adding radish cubes to blanching lamb is a good way to remove the taint.
2. When blanching lamb, be sure to beat up the blood foam.
3. Finally, use a casserole to keep warm, which is suitable for this season.
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