ingredients for stewed vermicelli with mutton and Chinese cabbage

5g of mutton and onion segments, 3-4 pieces of ginger, a little broken cooking wine, 2 tablespoons of soy sauce, 1.5 tablespoons of cooking wine, 1 tablespoon of balsamic vinegar and 1 teaspoon of crystal sugar, and a small piece of spice package. See the step diagram: 3-4 parsley roots, 7-8 pieces of vermicelli with a Chinese cabbage, and appropriate amount of vermicelli fans

Steps for stewed vermicelli with mutton and Chinese cabbage

2 star anise, 1 handful of pepper and fennel, 1 small piece of cinnamon and orange peel, 1 small piece of kaempferia kaempferia, and 7-8 dried peppers.

Step 2

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Wash and soak mutton for 1 hour to remove blood. Wash again, put cold water into the pot, add a little cooking wine, green onions and ginger slices and boil together. Skim the froth and cook for about 5 minutes.

Step 3

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Pour oil and crushed rock sugar into the pot and heat it on low heat

Step 4

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Turn to low heat when it turns caramel color

Step 5

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Pour in mutton, ginger and onion slices, stir-fry and color

Step 6

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Pour in soy sauce. Bring the fire to a boil and simmer for 1.5 hours.

step 8

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after the mutton is stewed, take out the spice box. Add the chopped Chinese cabbage, stir well and cook for about 1 minutes.

Step 9

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Add the soaked vermicelli, stir well, and cook for about 5 minutes

Step 1

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Finally, taste the salty taste, and sprinkle coriander out of the pot.