Recipe for Braised Lamb with White Radish (Pressure Cooker Version, No Fermented Bean Paste)

Soak lamb belly and ribs in water to remove blood. Unless it's freshly slaughtered lamb, you should soak it with a little baking soda; otherwise, it will become tough and the broth will taste bland while the meat remains tasteless. I don't like to blanch it because I think it will cause the loss of water-soluble proteins, reducing the flavor of the lamb. Whether or not to blanch it is up to you; it's not a big deal.

Cut the white part of the scallion into sections, and tear the onion into pieces. Tie the cilantro into a knot.

Slice the ginger, and prepare galangal, white cardamom, and black cardamom (smash them with a knife, being careful not to drop the seeds), dried chili peppers, and rock sugar. (There's too much rock sugar in the picture.)

Mix three tablespoons of Shaoxing wine with half a tablespoon of light soy sauce to make a sauce.

Cut the white radish into chunks.

Two pieces of navel orange peel

Heat oil in a wok over high heat. Add the white parts of the scallions and onions and stir-fry until fragrant and cooked through. Remove from the wok. Leave the oil in the wok and continue to heat it over high heat.

After draining the mutton, pour it into a wok and stir-fry over high heat until it's browned and the mutton fat is fully rendered.

Add ginger, spices, rock sugar, and dried chili peppers and stir-fry until fragrant.

Pour the sauce around the edge of the pan. Stir-fry for a while.

Pour in boiling purified water and bring to a boil over high heat. The white foam that appears at this point is mutton fat; do not skim off the foam, but wait for the mutton fat to emulsify.

Dark-colored foam indicates blood foam; skim it off and discard it.

Prepare the soup pot of the electric pressure cooker and place white radish at the bottom.

After removing the mutton from the water and adding it to the pan, pour in the stir-fried scallion whites and onions, add cilantro, and then pour in all the broth from the wok. Add the orange peel. Add 9 grams of salt (3 grams of salt per pound of mutton).

The beef and mutton soup stewing function is pressure cooked.

Remove the orange peel and cilantro. Transfer to a plate and serve.