Cut the green onion, slice the ginger, take the appropriate amount of pepper and cumin, put it in a gauze bag or this small steel ball.
Soak the mutton and pour in the blood for several times. Add enough cold water to the pressure cooker. Cold water is added once, because after a while, some blood soup will be removed and the soup will be reduced.
Put the prepared scallion ginger pepper cumin into the pressure cooker, and then put two caps to cook the sake. Without this, you can also use cooking wine, but I found this to bring out meat. Supermarkets are sold and are very useful.
Boil in a pressure cooker. Note that this stage does not require pressure. After boiling, there will be a lot of blood foam, and the blood will be cleaned. In the final stage, a big fire will be fired, and the boiling soup will further force the final blood foam to the center for easy cleaning.撇 Clean and add the lid. Boil again, wait five minutes after suffocating and add pressure. Turn to a small fire and cook for forty minutes to an hour.
Take another pot and put in the chopped white radish and tofu (both five or six millimeters thick) and washed. After the pressure cooker valve has fallen, take the original soup from the radish pot and put a proper amount of salt to start the stew.
Stew for 20 minutes after boiling, put the parsley and a little white pepper in the pan.
Sheep soup does not need to put a variety of spices. If you want to taste a little more, you can also put a little sugar in the radish soup. The radish does not have to be cooked for too long, retaining a little bit of hardness, and the radish is particularly sweet. White radish should choose a large water.