1. Wash the carrots and mutton, drain them, and cut the carrots and mutton into pieces and set aside.

2. Boil a pot of water, add ginger and wine. After the water boils, put the mutton down. When the mutton changes color, take it out and wash away the blood and foam.

3. Put the mutton in the pressure cooker, add 2 cloves of star anise, green onions, and ginger cubes, bring to a boil over high heat, add cooking wine, and pour in water. There is no need to measure, the water must cover the mutton.

4. Cover and wait until the pressure cooker is steaming, then reduce the heat to low for 10 minutes and turn off the heat.

5. After the heat has dissipated, open the lid. Be sure to wait until the pressure in the pot is gone before opening the lid. Pay attention to safety.

6. Add carrots, cover, bring to a boil over high heat, then reduce to low heat for 5 or 6 minutes, then turn off the heat.

7. Same as step 5, open the lid, add salt to taste, and drizzle with sesame oil.

Oh, I forgot to ask, are you using an old pressure cooker or a new one? In the old pressure cooker, you have to wait for the pot to get hot before adding the pressure valve, but in the new pressure cooker, you don’t need to. As mentioned above Just do it.