1. Wash lamb chops in a pot under cold water, when the fire is boiled, skim the foam, put onions and ginger
2. In fact, it tastes best when it is simmered for two hours. In order to save time, pour it into a pressure cooker, add cooking wine and a little salt, and press for 30 minutes.
3. Scoop out the lamb chops and sprinkle with chopped green onions, and top with chive sauce.
Tips:When uploading dishes for the first time, the pictures taken are a bit shrunk and need to be improved. The lamb in Inner Mongolia does not need to add too much seasoning, which is different from lamb in other places. It is delicious
