Materials?

Northeast Chinese sauerkraut 500 grams

1 fans

250-400g of mutton slices

2 slices of ginger

1 star anise

Zanthoxylum bungeanum 10

About 3 tablespoons salt.

How to make a mutton pot with sauerkraut?

Rinse pickled cabbage with clear water, squeeze out the water, rinse once if you like sour spots, and twice if you don't like too sour. Slice ginger. Soak the vermicelli in warm water for five minutes.

Put oil in a wok, heat it on medium fire, add ginger slices, aniseed and pepper, stir-fry the sauerkraut for a few times after it smells, add a lot of cold water (at least twice the amount of sauerkraut), and boil it over high fire. After the water is boiled, turn to medium heat and cook for another four or five minutes, add about 3 tablespoons of salt, then add the vermicelli, and cook on medium heat until the vermicelli becomes soft (about four or five minutes, depending on the brand of vermicelli). Then put the mutton slices into the pot one by one, spread them out slightly with chopsticks, and cook until the meat changes color (because there is more meat, it takes a little longer than instant-boiled mutton, so pull them with chopsticks to make them cook evenly).

skill

Don't thaw the mutton slices in advance, because the salinity of sauerkraut is different, and the amount of salt should be adjusted according to your own taste.

How to make mutton with sauerkraut?

Boiling Flammulina velutipes in water does not take long, just 1 minute.

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Don't pour out the freshly boiled water. Boil the mutton slices in the pot and remove them for later use.

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Stir-fry garlic and Jiang Mo in hot oil, add sauerkraut and stir-fry for about 1-2 minutes, add chicken essence and delicious spices, add mutton slices and Flammulina velutipes and stir-fry for about half a minute, pour in appropriate warm water, add a little cooking wine, and add red dates to stew for about 3-5 minutes.

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Turn off the heat and add the coriander. That's it?

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skill

1. For convenience, you can directly buy the fat sheep roll of instant-boiled mutton, which tastes lighter. You can also try to make fat cows in this way.

2. The salt content of pickled cabbage is already very high ~ So for the sake of health and taste, you can put it less or not ~ You can add more for the heavy taste.

Many people don't like coriander (including me), but I suggest putting some here, which will taste better. If you really can't accept it, then don't let go ~

4. Friends who like fans and other accessories can add more ~