Preparation materials: 500 grams of lamb 1 white radish 6 slices of ginger 3 tablespoons of wine 3 tablespoons of salt 3 tablespoons of parsley 1 handful of black pepper 2 tablespoons. ?

1, lamb cleaned and put into a pot of cold water, turn on the fire, the water boiled and boiled for about 5-6 minutes to fish out and rinse and set aside.

2, the water boils and cooks for about 5-6 minutes to fish out and wash and set aside, the water is fried off, there is no fat all the pick of the clip out.

3, the rest of the fat with these, stir fry some fat after loading out.

4, add some oil in the pot, put all the auxiliary materials down to burst incense, put the mutton into the, stir fry for a while, pour half a can of beer to cover the lid of the pot to simmer for about a minute.

5, put white pepper, soy sauce, stir fry evenly into a large bowl.

6, into the pressure cooker steam, is the water ha, put a tripod underneath it on the line, electric pressure cooker beef and lamb program 25 minutes, ordinary pressure cooker steam to medium-low heat for 15 minutes.

7, in the radish into the pure water, stewed lamb should be a time to add enough water, otherwise it will affect the soup flavor. When the lamb is soft and rotten, and finally seasoned with salt according to personal taste can drink.