Seasoning: refined oil100g, ginger 5g, garlic 5g, onion 5g, monosodium glutamate 20g, chicken essence 20g, cooking wine 20g, pepper 5g, white soup 3000g, and proper amount of salt.

method of work

1, sliced ginger and garlic, chopped onion into "horse's ear" shape, and sliced angelica into 4 mm thick pieces.

2. Wash the mutton, cut it into 3 cm square pieces, and scoop it up in the soup pot.

3. Put the wok on the fire, heat the oil, add ginger and garlic slices, and stir-fry the onion.

4, mixed with white soup, put sheep meat, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, boil.

5, put salt, except for floating foam, pour into the pressure cooker, press 10 minutes, then put the pot into the basin and serve.

1, sliced ginger and garlic, chopped onion into "horse's ear" shape, and sliced angelica into 4 mm thick pieces.

2. Wash the mutton, cut it into 3 cm square pieces, and scoop it up in the soup pot.

3. Put the wok on the fire, heat the oil, add ginger and garlic slices, and stir-fry the onion.

4, mixed with white soup, put sheep meat, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, boil.

5, put salt, except for floating foam, pour into the pressure cooker, press 10 minutes, then put the pot into the basin and serve.