Mutton is the first choice for tonic in winter. The recipe of mutton vermicelli pot is simple, the taste is light and not greasy, it contains meat, vegetables and soup, which is very nutritious.

First of all, let’s talk about the materials used: mutton, vermicelli, fungus, enoki mushroom, green vegetables, coriander, onion, ginger, garlic, salt, chicken essence, white pepper, sesame oil, cooking wine. Also prepare a casserole.

First cut the frozen mutton into rolls, then blanch it in water (don’t blanch it too much), and put a little cooking wine in the water to remove the fishy smell. Soak the fungus, wash and cut into shreds, soak the vermicelli and set aside. Blanch the enoki mushrooms and remove the water, then place them at the bottom of the casserole. Sauté the green onions, ginger slices and garlic slices in oil until fragrant, add water or stock, bring to a boil and pour into a casserole. Add shredded fungus, cook over high heat for 5 minutes, add blanched mutton, vermicelli, and finally green vegetables (it will become stale if it takes too long). Before serving, season with sesame oil, salt, chicken essence, and pepper, sprinkle with coriander, and a delicious mutton vermicelli stew is ready.

If you have garlic at home, you can sprinkle a handful of garlic after putting the mutton vermicelli soup into a bowl, which will enhance the delicious flavor of the mutton!