material

Pickled vegetables 1 50g, sliced mutton 200g, auricularia auricula 20g, corn 1, garlic sprout 1, pickled vegetable soup base 600㏄, salt 1/2 teaspoons, fine sugar 1/2 teaspoons.

working methods

1. Soak Auricularia auricula in cold water until soft, and slice; Wash the corn and cut it into small pieces; Wash and slice garlic seedlings for later use.

2. Put the mutton slices in boiling water, blanch them to remove impurities and fishy smell, and scoop up cold boiled water for later use.

3. Take a pot, put it at the bottom of pickle soup, and stir all the seasonings until boiling.

4. Add auricularia auricula slices, corn segments, garlic sprouts and mutton slices according to method 1.

Method 2 of pot mutton,

material

Ingredients: 300g mutton, 0/50g rice cake/kloc-,50g carrot and 50g green garlic. Seasoning: 20g of Satay sauce, 20g of ribs sauce, 5g of sugar, 8g of Chili sauce, 5g of monosodium glutamate, 5g of Shaoxing wine and soy sauce, and 0/5g of salad oil.

working methods

1, cutting mutton into pieces with weight of 10g for later use; Carrots are cut into strips weighing 5 grams; Cut the green garlic into 5cm sections; Cut the rice cake into strips with a thickness of 1.5 cm and a length of 5 cm, and then simmer in boiling water for 1 min.

2. Add salad oil to the pot, heat it to 70%, add Satay sauce and ribs sauce small fire to stir-fry until fragrant, add mutton, and simmer with Shao wine, Chili sauce, soy sauce, sugar and 1000g water for 40 minutes.

3. Put 15g salad oil into a hanging pot, stir-fry the green garlic to 70% heat, add the soup of carrot sticks, rice cakes, cooked mutton and roasted mutton for 5 minutes, and then add monosodium glutamate to taste.

4. Hang the alcohol stove at the bottom of the pot when serving.