Braised mutton

Overview

About two and a half kilograms of bone-in mutton, chopped into 1-inch to 1-and-a-half-inch pieces. Put the meat and cold water in the pressure cooker. The water should be about 80% of the meat without submerging the meat. Bring the water to a boil and skim off the foam. Add an appropriate amount of chopped green onion, Sichuan peppercorns, fresh ginger, and dried chili peppers into the pot. Add light soy sauce and salt. Cover. After the high-pressure valve is released, press it for 18 minutes. Turn the pot over high heat to drain away the water.

Tags

• hot dishes
• home cooking
• bone-in mutton
• dried chili pepper
• fresh ginger
• light soy sauce
• zanthoxylum bungeanum
• red onion
• salt

Ingredients

Steps

1. 1 Chop fresh bone-in mutton into one-inch pieces and put them in the pot

   

2. 2 Add cold water to 80% of the meat. Do not add too much water. Bring to a boil over high heat and skim off the floating residue

   

3. 3 Put an appropriate amount of chopped green onion, Sichuan peppercorns, fresh ginger, and dried chili peppers into the pot, add light soy sauce, and salt, cover it, exhaust the high-pressure valve and press for 18 minutes, turn on high heat to drain away the water and serve

   

4. 4 Load