1. Wash the front leg meat with water and chop it into large pieces with a knife.
2. Put enough cold water in the pot, put the mutton in the pot, and heat it until the surface of the boiled water is foaming. Take out the mutton and wash off the surface of the mutton with warm water.
3. Put the processed mutton in the electric pressure cooker.
4. Add enough cold water to the mutton, add ginger slices and green onions, and put the prickly ash into the spice pot.
5. Cover the pot, press the "meat" key and keep the pressure for 20 minutes, and cook until the mutton is cooked and rotten.
6. The stewed meat soup in the electric pressure cooker only speeds up the maturity time of the meat. The boiled soup is not clear enough and thick white. At this time, move the mutton and the soup to the casserole together, and continue to boil to about 20 minutes to make the soup thick white, and the mutton soup will be ready.