The mutton stir-fried with cabbage is stir-fried instead of braised, braised or other heavy-flavored cooking methods. The biggest feature is that the original fragrance of the mutton can be tasted, and the addition of Cabbage or foreign cabbage, this dish looks homely and down-to-earth, very simple, nutritious and nourishing. If you buy 1 kilogram of mutton, you can choose to buy more. 1 kilogram of mutton will only cook about 6 taels. If you like to eat mutton, you can add more Cook some.

Boil the mutton in water. Slice the cooked mutton into slices. Do not cut it too thin, because it will easily become rotten during the stir-frying process. A slightly thicker one will taste more delicious. If the mutton has a little bit of mutton, For oil, cut the mutton fat part separately and set aside. Cut the green onions into large pieces and cut the ginger into slices and set aside. Then pour oil into the pot. After the oil is warm, add the mutton fat to the pot and stir-fry. The unique aroma of the mutton will be released immediately. Take it out, stir-fry the mutton oil until fragrant, add the sliced ??green onion and ginger slices and saute until fragrant, then add half of the chopped Chinese cabbage. If you don’t like cabbage roots, you can just use cabbage leaves.

Stir-fry the cabbage leaves until they become soft and pour them onto a large colander. Control the water content of the stir-fried cabbage for later use. Then add oil to the pot again. When the oil temperature is 70% hot, pour it in. Stir-fry the chopped mutton to bring out the aroma of the mutton, then pour in the cabbage leaves with controlled moisture, add salt, light soy sauce and oyster sauce, turn the spoon several times, and finally turn up the heat to remove the moisture brought in by the cabbage. After collecting it, it's ready to be taken out of the pot. A mutton stir-fried cabbage dish is ready. It looks very plain and simple in color, but tastes full of the original aroma of mutton.

Mutton vermicelli:

Ingredients:

Mutton, vermicelli, white radish, carrot, garlic, ginger, green onion, dried chili pepper, Sichuan peppercorns, star anise, bay leaf , cooking wine, Laoganma black bean sauce, dark soy sauce, light soy sauce, rice vinegar, sugar, salt, chicken essence.

Method:

1. Heat oil in a pot, add garlic, scallions, ginger slices and dried chili peppers;

2. After frying until fragrant, pour Add the mutton;

3. Pour in the cooking wine, black bean sauce, dark soy sauce, light soy sauce, rice vinegar, sugar and salt and stir-fry evenly so that every piece of meat can be evenly colored;

4. Pour boiling water into the pot, the height of the water is 3 times the height of the meat surface;

5. Heat over high heat until the soup boils again, skim off the foam with a spoon, and add Sichuan peppercorns and star anise , fragrant leaves;

6. Transfer the meat and soup to a clay pot, and stew until the meat is tender; I use a purple clay pot, and this process takes about 2-3 hours;

7. After the mutton is stewed, transfer it to the soup pot, add the radish cubes and continue cooking; due to the addition of new things, if you use a purple clay pot, you have to wait for it to boil again;

8 .Wait until the radish cubes are cooked, then add the vermicelli for 1-2 minutes.