Ingredients: mutton, cabbage, white radish, onion, ginger, vermicelli, angelica dahurica, pepper, salt and coriander.
Main tools: kitchen knife, basin, pot, spoon, chopsticks.
1, cut the mutton into slightly larger pieces with a kitchen knife, soak it in a cold water basin 1 hour, and change the water in the middle to remove the blood from the mutton, which is also the first step to remove the fishy smell.
2, drowning, soaking mutton in cold water, put two pieces of ginger, boil the water with a spoon to remove the floating foam, remove the hot water and wash it.
3, onion ginger slices, white radish with chopsticks to tie some small holes, mutton soup with a piece of white radish is also the key to deodorization.
4. Add a little oil to the wok, add onion and ginger until fragrant, add cooked mutton, stir-fry until there is no water, then add boiling water, add pepper, angelica dahurica, mung bean and radish slices, and stew for 30 minutes on medium heat.
5. After the mutton is stewed for 30 minutes, take out the radish slices, pepper slices and ginger slices, add Chinese cabbage and washed vermicelli, season with salt and stew for 15 minutes, take out the pot and sprinkle with coriander.