1, ingredients: 400 grams of mutton, 1 piece of ginger, salt appropriate amount, white pepper appropriate amount, shallots appropriate amount, parsley appropriate amount, a little cooking oil.

2, the lamb simply wash once, and then cut into large pieces; the ginger cut into small slices spare.

3, add the appropriate amount of water in the pot, cut the lamb pieces of cold water into the pot, boil over high heat and skimmed off the froth, and then cook for about 30 seconds to fish out.

4, the blanched lamb with water to wash off the surface of the residual foam, and then dry water standby.

5, frying pan add a little cooking oil to moisten the pan, when the oil is hot, blanched lamb pieces into the pan, turn to medium heat frying lamb, fry the lamb until both sides are slightly yellow, frying out of the fat in the lamb under the ginger and stir-fry a few times. Frying mutton can not only remove the stink of mutton, but also make the soup become whiter and more flavorful.

6, then add an appropriate amount of boiling water, boil over high heat, the color of lamb soup will become very white.

7, then pour the lamb soup into the casserole or pressure cooker, the pressure cooker starts timing after the steam, high heat pressure 12 minutes.

8, 12 minutes after the fire, the pressure cooker natural pressure relief can open the lid, the cooked chunk of lamb cut into small pieces, and then add chopped green onions, parsley end, and then add the right amount of salt and white pepper to taste.

9, and finally poured a few spoons of hot soup, a bowl of soup white flavor fresh lamb soup is ready.