Accessories: sugar, chopped green onion, soy sauce, soy sauce, braised sauce, ginger slices and star anise.
1. Wash the lamb chops and leg of lamb, blanch them, put them in a pressure cooker 10 minutes, and then open the lid after natural cooling.
2. Blanch the water and put it in a pressure cooker for 10 minute, and then open the cover after natural cooling.
3. Wipe the pot with ginger slices, and the chopped green onion is fragrant.
4. Add the radish and stir fry until the radish is half cooked.
5. Add the cold lamb chops and leg of lamb, add sugar and stir-fry, stir-fry the juice blended with soy sauce and soy sauce of Lee Kum Kee until the soup is added to the radish.
6. Add the right amount of mutton soup and water.
7. Boil and simmer until the mutton is soft and rotten and the radish is soft and cooked.
8. finished products.