Required materials: 2 kg of lamb chops, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of red dates, appropriate amount of bean paste, appropriate amount of soy sauce, appropriate amount of stew seasoning package, and appropriate amount of cooking wine.

1. Wash mutton with hot water. Pour out the blood

2, cold water pot, add mutton, all kinds of spices mentioned above. Pay attention, especially remember to put cooking wine. I didn't put it the first time, but it tasted much worse the second time. Some websites say that white wine can't replace cooking wine, but I think besides cooking wine, half a can of beer is also good. Don't put salt yet, put meat in advance, it's not delicious.

3, pressure cooker pressure 10- 15 minutes, 10 minutes with chewing. You can use a pressure cooker or an ordinary pot when you are free. After stewing on low fire for 2 hours without using pressure valve, the meat tastes and tastes good.

4. After cooking, pour out the oil soup and let it cool. The oil skin is very thick and can be frozen, stewed later, or boiled noodles. Put the oil in the pot, drain the water, and put the vegetables after the pot is boiled. Chinese cabbage, or pickled potatoes, depends on personal preference.

5. The bones in mutton can be left in the pot, waiting for pork slices.

6. For beginners, the estimated number of people to eat is 1-3. Friends who don't eat much and don't like leftovers can take out large pieces of mutton and cut them into thin slices, cut them vertically, and cut off the direction of shredded pork. The entrance is very good. Put it in a container and rinse it as much as possible. Those who want to eat stew don't have to cut it.