1. Long lamb chops. Discharge the sheep into cold water and add cooking wine, ginger, onion, etc. Boil the water for another three minutes, boil the bleeding foam and rinse it off for later use.
2. Stir-fry spices. Pour the oil into the pot, stir-fry the dry spices for ten seconds, turn off the heat immediately after stir-frying, and take out the spices for later use.
3. Stewed lamb chops. Put the sheep in a pressure cooker, add one spoonful of soy sauce, four spoonfuls of rock sugar, onion, ginger slices, stir-fried spices and two pieces of red fermented bean curd, and stew for 20-30 minutes.
4. After the pressure cooker is exhausted, open the lid, add carrots and stew for another 20 minutes.
5. Pour all the ingredients in the pressure cooker into the wok, add oyster sauce and salt, and collect the juice over high fire until it is perfect.
About removing the smell of mutton: According to the smell of mutton, there are two methods. If it doesn't have a particularly strong taste, dry the hawthorn and fry the sugar to color it. If the fishy smell is serious, put the cooking wine on the fire and use the cooking wine to volatilize to take away the fishy smell.
In addition, the salt should be put at the end, otherwise the mutton will not rot. Finally, use oil, otherwise it will lose its flavor if heated for too long.