How long does it take to cook lamb chops in a pressure cooker?

Stewed lamb chops is a delicacy that we all like, especially for people in the north, where it is a must-have for every household during festivals. In the cold winter, eating a meal of stewed lamb chops can not only nourish the body, but also replenish qi and replenish deficiency. Stewing lamb chops in a pressure cooker does not take too much time and is relatively simple to operate. People who want to stew lamb chops can learn how to make them. Below we will take a closer look at the specific steps and time required to stew lamb chops in a pressure cooker.

1. The heat is very important. For stewing meat or bone soup, put the meat into a pot with cold water, boil it over high heat for 10 minutes, then turn to low heat for about an hour. Check the softness of the meat. If it is too hard, cook it longer to avoid it losing its chewiness. In order to thicken the soup, you can open the lid and simmer on high heat for a while, 10-15 minutes, to prevent the pot from getting burnt. If you don’t have time, you can use a pressure cooker for 10 minutes instead of the low heat part in the middle.

2 The stewing method of lamb chops is different from that of pork bones. Do not add oil to the pan before stewing. Put cold water directly into the pan and cook. The pork bones should be stir-fried with onions, ginger and garlic to remove the fishy smell. Some classmates don’t understand that only mutton has a fishy smell. My understanding of this question is that I never taste any fishy smell in mutton, unless the mutton is particularly bad. It's still a matter of habit and ideology, so let's not dwell on it.

Water problem. Stew in a pressure cooker for 10 minutes, with the water just enough to cover the lamb, but preferably not more than 1/3 of the pot. Simmer on low heat for about 1 hour. Be sure to add enough water at one time. You can add more water if you add water halfway through the simmering. Otherwise, the soup will become loose and the taste will not be fresh, especially the beef soup, which will not have the flavor of a thick soup.

In addition to radish, it can also be stewed with yam, chestnuts, and walnut kernels to make it more nutritious. Yam replenishes qi and strengthens the spleen, and aids digestion; it benefits the stomach and calms the liver. According to the principle of "replenishing the upper with the above and the lower with the below" in the "Book of Changes", chestnuts are also a good brain tonic; walnut kernels warm and nourish the lungs and kidneys, and relieve asthma and moisten the intestines. These three ingredients stewed with mutton are rich in nutrition, warming and nourishing without being dry, and can nourish the body and strengthen the body.

1. Lamb chops stewed with radish

Ingredients: 500 grams of lamb chops, 1000 grams of radish, and 10 grams of tangerine peel. 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, and 1 gram of MSG.

Production process: Wash the radish, peel it and cut it into pieces. Wash the mutton and cut into strips or cubes. Wash the tangerine peel, wash and smash the ginger, wash the green onion and cut into sections. Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Skim off the foam and simmer over low heat for half an hour. Add radish, ginger, onion, cooking wine and salt. Stew until the radish is cooked through. Add MSG and serve in a bowl.

Note: Stewed mutton has been a traditional delicacy of people in northwestern Shanxi for thousands of years. But the stewed mutton in Ningwu, Shanxi has a different flavor compared to other places. Because the production process requires one more step than in other places. The method is: chop the mutton into three-pointed pieces, blanch it in boiling water, take it out and put it in a pot of cold water, then cut the washed carrots into pieces, put them into the mutton pot, add soy sauce, salt, onion segments, ginger slices, fennel, and pepper, then put the pot on high heat to heat, and after boiling, use warm water to stew it until it is cooked.

The characteristics are: it tastes soft, sweet and has a long aftertaste.

2. Lamb chops stewed with yam

Ingredients: 500 grams of mutton, 150 grams of yam, and appropriate amounts of shredded ginger, shredded green onion, pepper, white wine, and salt.

Production Process

1. Cut the mutton into slices 4 cm long and 2.5 cm wide. Wash the green onion and ginger, cut into sections and cubes, and smash them with a knife.

2. Fry cumin seeds over low heat until dry, crush into fine powder, and put in a container with chili powder.

Mix well with MSG.

3. Add cooking wine, salt and water to the mutton, stir well, then add the scallion and ginger, marinate for 20 minutes and remove the scallion and ginger.

4. Put the wok on the fire, add oil and heat it until it is 60% cooked. Put the mutton slices into the wok and let them slide. Take them out when the ingredients have released more water and the oil temperature has dropped. When the oil temperature rises again, fry the mutton slices again, take them out, and add yam, coriander, cumin and other seasonings.