Material: mutton1000g. Materials: yuba 150g, agaric 75g, cabbage 150g, coriander 20g and ginseng 20g.

Seasoning: cooking wine 35g, refined salt 4g, monosodium glutamate 3g, sugar 3g, onion ginger 30g, broth 1000g, Chili oil 30g, seasoning package (including pepper 4g, star anise 4g, dried tangerine peel 4g, cinnamon 5g, fragrant leaves, clove 1g) and sesame oil 65438.

working methods

1, put the mutton into the boiling water pot, blanch it and take it out.

2. Put the mutton into the pot, add enough water, add 20g of cooking wine, seasoning packets, onion slices and ginger slices and cook until cooked.

3. Cut the mutton into small pieces. Cut yuba and coriander into sections. Cut the cabbage into small pieces.

4. Put the broth into the pot, add ginseng and cook for 10 minutes, pour into the hot pot and add the mutton pieces.

5. Add yuba, auricularia auricula and Chinese cabbage, add cooking wine, salt, sugar, onion, ginger juice, monosodium glutamate and sesame oil to boil, add coriander, and use Chili oil and marinated shrimp oil.

skill

trait

Soup rotten meat is fresh, fragrant and boiling, salty and fresh. This dish has the functions of invigorating primordial qi, invigorating spleen and lung, calming the heart and improving intelligence, promoting fluid production and quenching thirst.