Generally, the pressure in the pressure cooker is 10- 15 minutes, and chewing starts at 10 minutes. Then simmer 15-20 minutes. The whole process takes about half an hour. Look at the degree of hardness by yourself, cook more when it is hard, and be afraid that it will become shorter if you don't chew it.

The common practice of stewing mutton in pressure cooker;

1, cut the mutton into mahjong-sized pieces, then blanch it in a pot with cold water to remove blood foam.

2. Take a pressure cooker and put the processed mutton in the pot. The water just drowned the meat. Then boil it.

3. After 3.SAIC (the top starts to rotate), turn to low heat and stew for 15-20 minutes.

After 4.20 minutes, turn off the fire. After the pressure cooker cools naturally, open the lid, put in the cleaned radish pieces, stir the mutton and radish evenly, cover the lid, put it on the stove again, and continue stewing for 5 minutes. Radish is easy to stew. Don't stew radish until the mutton is rotten.

5, 5 minutes later, the radish mutton has been stewed, turn off the fire, after the pressure cooker is cooled, put salt in the pot.

How long will mutton stew rot? What should I do if the stewed mutton is not rotten?