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Tips for making mutton with Sichuan sauerkraut
material

Ingredients

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Mutton roll 1 kg

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300 grams of sauerkraut

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A handful of vermicelli

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Flammulina velutipes 200g

ingredients

scallion

a little

ginger slice

3-4 tablets

pepper

four

garlic

3 petals

blanched garlic leaves

A small handful

white vinegar

of appropriate amount

White pepper

of appropriate amount

cooking wine

A teaspoon

Practice of mutton with sauerkraut

1.

I bought a package for pickled fish, just take out the pickled fish package inside, and the taste is just right. Slice ginger, garlic cloves and chopped green onion. Mutton is directly a boxed mutton roll frozen in the supermarket. Soak the vermicelli in warm water until soft. Wash the Flammulina velutipes and tear it into small pieces for later use. Wash garlic and cut into small pieces. ? 7? 0? 1? five

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2.

Put the mutton slices in hot water, remove them when they change color, and if there is floating blood foam, skim off the spoon.

3.

Stir-fry the onion, ginger and garlic with hot oil in the wok, and stir-fry the fragrance. Pour in the sauerkraut bag and stir well.

4.

Pour the cooked mutton slices into the sauerkraut that is being stir-fried, and continue to stir-fry. At this time, add cooking wine, love spicy children's shoes and add a few peppers.

5.

Stir-fry the mutton evenly, pour boiling water into the mutton pot, add vermicelli and Flammulina velutipes after the water boils. Turn off the heat after the vermicelli is cooked. If the taste is light, you can add a little salt, add pepper and white vinegar.

6.

The garlic section is spread on the bottom of the soup basin, and the finished product out of the pot is poured into the soup basin. Done! !

Finished product map of Chinese sauerkraut mutton

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knack for cooking

It is recommended to buy a complete set of packages for pickled fish. Compared with simple pickled cabbage blocks, there is no need to add other seasonings to flavor the pickled cabbage packages. Prepare some peppers for those who like spicy food. Mutton can be blanched in water until it changes color, and it will get old easily if it is too long.