1

Wash the mutton, drain it, and stir-fry it in a hot pot. Remember not to put oil. This time, the role is to fry the water injected by profiteers in the meat.

2

Stir-fry dry water, pour some wine when the pot is hot, strike a match and pour some into the pot. Boom, the wine in the pot is on fire, with a blue flame. It looks good. Hey, hey, this is a unique trick. I am very happy to write it here today. After such treatment, the taste of mutton is gone. Let's learn from it in the future.

three

After the flameout, pour out the meat, clean the pan, pour in a certain amount of clear oil, heat the mutton, stir-fry it with ginger slices for a while, preferably add some dried peppers, then add water to boil, add salt, put the chopped angelica together and stew it in the pressure cooker for a quarter of an hour. Why not use this time to find fans? Hehe, it doesn't matter. Sweet potato vermicelli is also ok. Cook in a pot until it is soft.

four

Time's up. Transfer the fragrant mutton in the pressure cooker to the wok, put the vermicelli in and cook for a few minutes, try the salty one, and you can go out. Ok, add a little pepper and you're done!