1. Peel and cut the yam for later use, and blanch the Inner Mongolia mutton for later use.

2. Stir-fry the incense pot with hot oil, onion and ginger, add mutton and stir fry, then add salt, soy sauce and soy sauce (ratio 2: 1) to braise in soy sauce for fragrance.

3. Pour into the pressure cooker, add yam and appropriate water cover, stew for 10 minute, and turn off the gas.