How long is the best time to cook mutton in a pressure cooker

The most important thing about stewing mutton is to keep the original flavor of the mutton during the cooking process, so as to ensure that the nutrients are not lost. In winter, stewing mutton is very popular and has a good effect in dispelling cold and keeping warm. In order to save time, you can use a pressure cooker to stew mutton. Generally, the time will be greatly shortened. It only needs to be pressed in the pressure cooker for 10 to 15 minutes. In addition, the time cannot be too long. If the time is too long, the nutrition and taste of the mutton will deteriorate.

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 methods of beef and mutton are different from those of pork bones

Do not add oil to the pan before stewing, just add cold water 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.

3. 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.

4. Ingredients

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.