Flavor: curry flavor

Time: <60 minutes

Calorie: lower calorie

Ingredients:

Lamb chops 600 grams , 3 carrots, 500 grams of Chinese cabbage, the right amount of cooking wine, the right amount of white pepper, the right amount of salt, the right amount of sugar, soy sauce, old soy sauce, ginger, curry < /p>

Cooking steps:

1. Lamb chops cut into pieces, with salt, sugar, light soy sauce, soy sauce, white pepper, curry pepper paste, cooking wine, ginger marinated for 2 hours, cabbage and carrots ready to be used

2. Marinated lamb chops into the pressure cooker, do not put the water on the gas and turn the smallest fire pressed for 25 minutes, the natural exhaust open the lid

3. Cabbage and carrots into the frying pan, the pressed lamb poured on top, without water cover the lid with medium-low heat stew until the cabbage juice, turn the heat to simmer until the carrots are soft and rotten can be released to eat, you can also put into a small dry pot, ignite the alcohol block, eat while stewing

Cooking tips:

Lamb soaked in water until the water is clear, drained and then and all the seasoning marinade to taste

Put into the pressure cooker does not need to put water, the lamb itself is more than enough water, the water is not enough. Mutton own water is enough, pressure cooker on the gas with the minimum fire pressure, mutton stewed out especially fragrant

from the pressure cooker out of the pot, cabbage and carrots on the bottom of the cabbage will be out of the water, mutton covered in the top, stewed until the cabbage and carrots soft and rotten on the open food, if there is a dry pot, this time to ignite the alcohol block, replace the dry pot in the dry pot stewing side to eat more enjoyable

this way to do out of the mutton The flavor of the special enough, very very like this waterless practice, do not worry about the paste pot, tried to know absolutely reliable, there is no pressure cooker can also use casserole the same operation