Lamb, Potato and Persimmon Stew
Overview
This is a great meal on a hot day.
Tags
Ingredients
Steps
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Thaw the mutton, blanch it in a pot under cold water, open the pot, open the lid and add some cooking wine to remove the smell. Leave the pot lid uncovered, blanch for two minutes and drain the water.
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Prepare the seasonings and add them in appropriate amounts.
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Put the mutton and seasonings into the electric pressure cooker, add dark soy sauce, light soy sauce, and water to cook through the mutton. I put the beef and mutton setting at pressure five for 30 minutes. Using this pot is faster and saves time.
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Prepare two potatoes, one large potato is enough. Cut them quickly, rinse them with water and set aside.
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Wash the persimmons, cut them into pieces, and set aside.
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I used a little tomato sauce. If you don't like it, you can leave it out. There is no spicy taste.
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Take out the lamb from the pressure cooker, keep the soup used to cook the meat, and pick out the seasonings. The peppercorns will sink to the bottom on their own. I put three and a half tablespoons of oil in a hot pan, added tomato sauce, stir-fried the mutton, added a little light soy sauce, added persimmons, stir-fried the persimmon juice, added potatoes, and added the meat soup to the pot to remove the ingredients.
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When the potatoes are cooked, collect the juice and take it out of the pot. If you like rice with soup, you can try it. It’s very delicious.
