The easiest way is to cook with a pressure cooker for half an hour surely stewed. There is no pressure cooker home can also use the following methods:

1, cool water

cooking lamb with cool water is the most scientific, with hot water to make the meat in the protein instantaneous denaturation and hardening, lamb will be very difficult to eat. Mutton into cold water to cook, because in the cooking process, the meat inside the ice will sublimate into water vapor, so the meat is very fluffy and fragrant. Also, lamb boiled under water the surface of the meat will cook instantly and the blood inside will be locked in. Cold water under the pot can cook out the flavor inside.

2, hawthorn

Stewing lamb with some hawthorn to cook together, lamb is quickly cooked, and the flavor of lamb does not change at all. If you don't have hawthorn at home, you can also use tea instead, tea and hawthorn have the role of letting sheep and goat meat crispy and deodorized.

3, pat lamb

In the case of a soft cloth on the board, will be cut into strips of mutton on the cloth, with the back of the knife carefully pat mutton, destroying its fibrous tissue, and then cut, stewing, not only easy to rotten, and taste better.

4, mustard

In the appearance of lamb coated with a layer of mustard, and then put into the refrigerator to freeze. The next day, wash off the mustard and put it into the pot to simmer. This will not only make the stewing time shorter, but also make the lamb more tender and delicious.