The method of Hunan cuisine braised mutton is as follows:

1. Boil the water in the pot, add cooking wine and ginger slices and blanch the mutton to remove the blood.

, 2. Pick up the mutton, wash it in cold water, and cut it into small pieces. ,

3. Put the mutton pieces in the pressure cooker and add orange peel, star anise, bay leaves, ginger slices, cinnamon, cooking wine, garlic (put more, about 15 cloves are fine), dried red pepper, pepper powder, add water to cover the mutton (you can add some vegetable oil). ,

4. Press the mutton until soft, remove it, add oil to another pan, add mutton cubes and onion slices and stir-fry for a while. Do not throw away the mutton soup in the pressure cooker.

, 5. Pour the mutton soup in the pressure cooker into the wok and stir-fry with the mutton for a while. When stir-frying, add salt, chicken essence, soy sauce, and a little sugar (optional).

, 6. Remove the leaves from the celery and cut into sections, cut the green onions into sections, and cut the small red pepper into small sections (the small red pepper is spicier, add it according to your preference, I like it spicy and add a lot), and put them together Stir fry in the pot.

, 7. Cover the pot and simmer for 3 to 5 minutes.

8. Remove the pot and put it on a plate.