Lamb chops stewed with carrots

Overview

In the cold winter, a hot pot of lamb chops will warm you up.

Wash the lamb chops and cut into sections
Boil half a pot of water, blanch the lamb chops for a while
Remove the blanched lamb chops. Do not use the blanching water. Put the lamb chops and ginger into the electric pressure cooker, add boiling water to cover the lamb chops, and simmer for 30 minutes.
After stewing, put the lamb chops and a small amount of soup into the wok, add salt, sugar and soy sauce and simmer until the water content is obviously reduced, then turn off the heat and cover for a while. (This step is mainly to make the lamb chops fully flavorful, you can omit it if you like it lighter)
Wash the carrots and cut them into round slices, put them into the electric pressure cooker and simmer with a little salt for 5 minutes along with the remaining soup.
After the carrots are cooked, pour the soup into the frying pan with the mutton chops, turn on the heat and cook together for about 3 minutes.