Garlic mutton vermicelli pot
By AdeliaKunde
Mutton has always been regarded as one of the important foods for winter supplements. Eating mutton frequently in cold winter can replenish qi and nourish deficiency, promote blood circulation, and enhance the ability to keep out the cold. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion. It can be eaten by most people, especially for people with weak body and cold stomach. When eaten in winter, you can receive the dual effects of tonic and cold protection. Add more garlic when making soup to remove the fishy smell.
Recipe Recommendations
- mutton appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- laoganma appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- pepper appropriate amount
- slightly spicy
- pot
- several hours
- ordinary
Steps for Garlic mutton vermicelli pot
1
Prepare ingredients.
2
Wash the ginger, shred, peel the garlic, and beat it into pieces.
3
Wash garlic and cut into sections.
4
Wash the mutton, cut it into slices, boil the mutton with hot water, remove the bloody smell, and remove it.
5
Heat the oil in the pan, add garlic and shredded ginger and saute until fragrant.
6
Add mutton, cooking wine, and soy sauce, and stir fry well.
7
Then add salt, stir fry and mix well, add some water.
8
After boiling, add Laoganma and pepper, and stir fry.
9
Put into a casserole and continue to simmer over low heat for 2 hours.
10
After the mutton is almost cooked, add white sugar and garlic.
11
Add soft potato vermicelli.
12
After boiling, add chopped green onion and serve.Garlic mutton vermicelli pot Make Tips
1. Laoganma can be replaced with chili peppers. 2. You can also add some orange peel to make the smell more fishy.