2, ready for all the vegetables: onions and tomatoes washed and cut into large pieces; carrots and potatoes peeled, cut into pieces; garlic whole, peeled; ginger cut large pieces; a small amount of cinnamon, to be used.

3, lamb cold water into the pot, blanch and then wash with water to remove the foam oil, drain and wait for use.

4, a small amount of oil in the pot, heating under the appropriate amount of rock sugar, medium-low heat until the rock sugar melting.

5, pour in the lamb, stir-fry constantly until.

6, to the top of the color, meat tightening, plate for use.

7, the pan clean, under a small amount of oil, heating, under the garlic + ginger + cinnamon, stir fry.

8, pour in tomatoes and onion pieces, stir fry a few times.

9: Add the carrot and potato cubes and keep stirring until the onions are slightly softened.

10: Pour the lamb and all the side dishes into the pressure cooker and add the right amount of water at once.

11: Cover the pot with a lid and cook over high heat until out of breath.

12, change to medium-low heat and simmer for about 50 minutes.

13, the process of boiling, ready to garlic seedlings, choose well washed, cut into medium-length sections.

14, time, uncovered, sprinkle into the garlic cloves, seasoned with salt.

15, with a spoon to stir, off the heat and cover the lid of the pot to simmer for 5 minutes, delicious and rotten no fishy flavor of lamb is ready.

How to braise lamb is delicious and not fishy

1, braised lamb when adding peppers can go fishy, but to control the amount of peppers.

2, in the stewed mutton, add an appropriate amount of white fruit can be deodorized.

3, in the stew before the mutton, buy the mutton clean, and then soak the mutton in water for two hours.

4, in the stewed mutton, the mutton to do blanching, the mutton inside some of the dirt all blanched out, skimmed off the foam produced, so that you can get rid of the fishy flavor of mutton, the effect is more significant.