600 grams of lamb chops as the main ingredient and 500 grams of carrots and 3 cabbages as the auxiliary ingredient, salt, ginger, cooking wine, soy sauce, white pepper, white sugar, curry and mutton in a dry pot 1. Cut the lamb chops into pieces and marinate them with salt, sugar, soy sauce, white pepper, curry pepper paste, cooking wine and ginger for 2 hours. Cabbage and carrots are ready for use. 2. Put the salted sheep into the pressure cooker, turn to the minimum fire for pressing for 25 minutes after venting naturally, and then open the lid. 3. Put the cabbage and carrots into the wok, pour the pressed mutton on it, and cover the lid with the "no water" for stewing with medium and small fire until the cabbage is juicy, and then turn to the low fire until the carrots are soft and rotten, and then take them out of the pot for eating. You can also put them into a small dry pot, light alcohol blocks and eat while eating.