1. Ingredients: lamb leg, a carrot, Xinjiang mutton 7g, a ginger, a dozen peppers, salt and two coriander.

2. Chop the leg of lamb into pieces and wash it in cold water. I bought two legs of lamb, and the meat was removed for the next pilaf, so most of them were bones.

3. Put cold water and meat in the pot. The water overflows the meat by about five centimeters. Those who like soup can add more water. When the water is boiling, remember, it is best not to cover the lid, so that the smell of mutton can be volatilized with the hot air when heating.

4. When the pot is boiling, you can prepare the materials, smash the ginger, and a few dried peppers (you can put them or not).

5. Cut green radish into pieces, because white radish and carrot are easy to rot, while green radish is resistant to stewing.

6. When the mutton pot is about to boil, skim it, and at the same time turn down the fire. If the fire is too big, it will soon float and boil. I spent 2 minutes skimming it, but I got a phone call in the middle, and the soup was not very clear. After skimming, pour the broth into the pressure cooker and add pepper, ginger, salt and pepper. Set the time.

7, after cooking, deflate the pot and take out the pepper.

8. Bring out a bowl and sprinkle with coriander foam. It's delicious!