Tools/materials: leg of lamb, pepper, cooking wine, onion, ginger, water, salt, pressure cooker, bowl and basin.

1, wash and chop the leg of lamb into large pieces, add the onion and ginger, and blanch it with boiling water. When blanching, boil the water, add the mutton water and boil it out. Wash away the floating foam on the surface and remove it.

2. Drain the water in the pressure cooker and add the sheep's meat and blood. The water should be flush with the sheep's flesh and blood. Add cooking wine, green onions, ginger slices, pepper, a little salt, not much salt, just a little to make the soup taste a little.

3. Cover the pressure cooker and cook for 15 minutes, then turn off the power and stew. The steam in the pressure cooker is naturally discharged and can be fished out.

4, adjust a bowl of sauce, or buy ready-made fat beef, cooked meat can be eaten. This tendon under the calf tastes the best and is super delicious.

5, no need to season (except for special tastes, you can add vinegar or pepper yourself), a dish of sauce is enough, and mutton soup can be drunk directly.