1. Wash lamb chops and cut into sections
2. Boil half a pot of water and blanch the sheep for a while
3. Remove the blanched lamb chops. Do not use blanching water. Put the lamb chops and ginger in an electric pressure cooker, add boiling water to the lamb chops, and simmer for 30 minutes.
4. After the stew, put the lamb chops and a small amount of soup into the wok, add salt, sugar, and soy sauce to simmer until the moisture is obviously reduced, then turn off the heat and cover for a while. (This step is mainly to make the lamb chops full of flavor. If you like to eat lightly, you can omit it)
5. Wash the carrots and cut into round slices, put them in an electric pressure cooker and add a little salt to simmer for 5 minutes with the remaining soup.
6. After the carrots are simmered, pour them into the wok of stuffed lamb chops together with the soup, and cook them together for about 3 minutes.
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