Yam braised lamb

1. Blanch lamb bones in cold water and pour 2 tablespoons of cooking wine into the pot

2. Peel and cut yam into pieces for later use

3. Scallion, ginger, dried chili, cinnamon, star anise, and clove for later use, with seasonings to match your own taste

4. Lower the heat, put oil in the pan and stir fry with rock sugar until foam

5. Add lamb bones and stir fry until dry. Add scallions, ginger, chili peppers, Sichuan peppercorns, soy sauce

6. Pour water into the pressure cooker and let it overflow the pressure valve of the bone cover for 20 minutes

7. Pour in the yam and simmer over high heat for 10 minutes