Stewed Lamb
by Recalling Spring and Autumn_XFWDGq
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare 1 kg of lamb first
2. Chop the lamb into about 2 cm pieces.
3. Boil over boiling water
4. Prepare spices (Chinese pepper, aniseed, dried chili, bay leaves, fennel, and Angelica dahurica slices)
5. Prepare green onion, ginger and garlic
6. Put the blanched lamb into a pressure cooker and add appropriate amount of water, add 10 grams of cooking wine, 5 grams of pepper, 6 grams of salt, spices, green onion, ginger and garlic, press for 13-14 minutes after the pressure comes up
7. Put a little monosodium glutamate and coriander after it is out of the pot.
Tips:Warm food in winter
