Braised lamb is a Hui-style dish with a long history. The main ingredient is lamb, supplemented with carrot stew. The lamb is warm and suitable for winter consumption. This dish will be braised with lamb chops and white radish.
Cut the leg of the lamb, wash it, and marinate it with cooking wine and ginger for a while. Cut the radish, chopped green onions and parsley.
Put lard in the pot, heat it and pour in garlic, watercress, pepper, dried chili, saute
Pour the mutton, stir fry for a while, then add soy sauce (3 scoops), soy sauce (1 scoop), salt (a teaspoon), white sugar (one scoop), allspice (like salt), sand kernel, star anise Stir fry for 2 minutes
Pour all the mutton and seasoning into the electric pressure cooker, add some water, and drown it.
Adjust the pressure cooker to the 'cow and sheep' block and start it, about 40 minutes.
Cover the pressed lamb with radish and shallots and cook until the radish is soft. Add salt or soy sauce according to taste
Sprinkle with parsley after the pan, the fragrant braised lamb radish is just fine.
If the lamb from the electric pressure cooker is already very soft, you can fish out the meat and stew the radish with the soup. When the radish is too soft, put the lamb and the shallot.