Lamb chops with secret sauce

Overview

Mutton has a strong mutton smell, but the mutton chops made in this way are not mutton-y and the meat has a flexible texture.

Prepare lamb chops, sweet noodle sauce and fermented bean curd.
Prepare the seasonings: a pinch of peppercorns, one clove, two pieces of Angelica dahuricae and two bay leaves, three small pieces of cinnamon bark, one grass fruit, one Amomum villosum, cut green onion into sections, cut ginger into cubes and smash them.
Put the spices into a spice box and set aside.
Wash the lamb chops with clean water and put them in the pressure cooker.
Then put onions, ginger, seasoning box, two spoons of sweet noodle sauce, and three spoons of fermented bean curd in the pot.
Pour in cold water equal to the level of the lamb chops, add a little dark soy sauce to adjust the color, and add an appropriate amount of salt to taste.
Press the ribs button and wait for fifteen minutes.
When the time is up, after natural deflation, the lamb chops are cooked.
The color is bright and the meat is tender. The lamb chops made in this way are not sour and the meat is chewy.