Generally speaking, if it is a large fire pressure, it needs fifteen minutes, and then turn to a small fire slowly pressure, so that the stewed lamb taste is good, in addition to stewing lamb must be accompanied by vegetables together, do not stew alone, for example, and radish, winter melon, and other vegetables that are not easy to stew, so that eating will not be on fire.

When stewing mutton, you can also use boiling water, do not use cold water. Boiling water can make the surface protein of mutton quickly solidified, preventing the amino acids in the meat outside the leaching, to maintain the meat flavor fresh. Do not put salt into the stewed lamb, wait until the time of the pot, and then put salt, and at the same time add some orange peel, so that the taste of the lamb produced will be better.