2. Cut a few small holes in the sheep whip, clean it with clear water, and put the cut ginger slices into the small holes, not many, just a few.
3. First, boil the water with strong fire (the pressure cooker will react when the water temperature reaches 100 degrees), and then simmer with low fire.
The cooking time is judged according to the tenderness of the sheep, and generally it will not exceed 10 minute.
How to clean sheep eggs: first, break the sheep eggs to remove fishy smell, soak them in clear water, slice them, cook them with onion, ginger and cooking wine, and then add some mutton to make soup normally. Stir-fry onion and ginger, add seasoning, pepper, fragrant leaves, cooking wine, sugar, salt, a little bean curd, sliced sheep eggs and mutton, cook until the soup is thick, and add a little pepper, sesame oil and chicken essence.