Mutton casserole

This is a Shanghai dish, focusing on thick oil red sauce with a little spicy flavor. Not only is it effective in warming the stomach, but it can also drive away the cold. In short, it is delicious and nourishing.

While munching on mutton, be careful that your deskmate fished out all the fans with thick and delicious flavor, which is also a delicious treasure.

raw materials: mutton (511g for one family, that's enough)

ingredients: Chinese cabbage, vermicelli seasoning: star anise (3 pieces), cinnamon (2 small pieces), hot pepper (5 pieces, the small one), fragrant leaves (5-6 pieces), cardamom (11 pieces), onion and onion.

Practice:

1. Cut the mutton into pieces, about an inch square, but don't be greedy and cut too big, which not only looks ugly, but also is not easy to cook and inconvenient to eat. After cutting, boil the meat in water and then take it out. Wash away the residual blood foam on the meat with clear water and control the moisture. This will not only remove blood stains, but also remove some unpleasant smell.

2. Put the onion, ginger, star anise, cinnamon, fragrant leaves, cardamom, and pepper in the pot, stir-fry with bean paste for about 5-6 seconds, and the fragrance will come out. Spray yellow wine, which is also to further remove the smell.

3. Add the mutton pieces and stir fry together.

4. Add water to the pot, and the water must not pass through the mutton. We made mutton pot, not mutton soup. Meanwhile, add white radish, soy sauce and sugar.

5. When the water boils, turn down the fire. Stew the mutton slowly with slow fire until it is cooked, and the time is about 21 minutes.

6. After adding monosodium glutamate, prepare to thicken. The amount of thickening is based on wrapping mutton, and it is not good to be too thin or too thick.

7. Pick out the spices in the pot one by one, for the sake of the beauty of this dish. You don't want to serve half of the casserole with spices, so your hard work is drowned in it. If you like, you can leave the pepper in it. The red one is still pretty.

8. Boil boiling water separately, and blanch shredded Chinese cabbage and vermicelli.

9. The dish is served. Cabbage and vermicelli can be used as the base and placed at the bottom of the casserole, so that the soup can be poured on it and tasted! Then, spread the mutton and fill a casserole. At this time, sprinkle some green chopped green onion, and the color, fragrance and taste will take the first place.

Secret:

1. Remember to choose lamb chops when choosing mutton.

2. Yellow rice wine can't be saved. It can not only remove the smell, but also replenish the moisture in the bean paste to avoid burning the bean paste.

3. Add the radish a little later, because the radish is particularly easy to rot, and you don't want to find a whole radish in the end. And white radish can also be deodorized, so you'd better remember to add it.

4. If you want to know whether the mutton is cooked, poke it with chopsticks. If the chopsticks can be poked to the end, it means cooked. Otherwise, it will take a while to cook.

5. Don't thicken the sauce, or the last cabbage and vermicelli will become dull without the soup.