Mutton, cabbage and vermicelli pot
Ingredients: vermicelli,red dates,cabbage,coriander,carrots,pepper,cooking wine,onion,octagonal,grass fruit,cinnamon,ginger,geranyl,Pi County bean paste,dried red pepper,orange peel
Recipe Recommendations
- vermicelli 150 grams
- cabbage appropriate amount
- carrots half a
- red dates 5 stars five
- coriander appropriate amount
- onion appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- ginger appropriate amount
- dried red pepper appropriate amount
- grass fruit appropriate amount
- octagonal the 2
- cooking wine appropriate amount
- pepper appropriate amount
- Pi County bean paste appropriate amount
- orange peel appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Mutton, cabbage and vermicelli pot
1
Rinse the mutton with clean water, put appropriate amount of water in the pan, add the mutton to boil, take it out, and wash off the blood foam with clean water.2
Wash the carrots, cut them in half, and use a fork or toothpick to make some small holes in them.3
Slice ginger, cut the white part of the onion into sections about 5 cm long, and cut the onion leaves into flowers; wash the coriander and cut into sections; cut the dried red peppers into two sections, remove the pepper seeds, and wash them; orange peel, star anise, cinnamon, fragrant leaves, red dates, and grass fruits for later use; soak the vermicelli with warm water to soften, wash the cabbage and tear into small pieces for later use.4
Remove the oil pan, add star anise, cinnamon, and dried red pepper and stir-fry until fragrant. Add in the processed mutton, stir fry for a few times, add a little cooking wine and stir well.5
Add carrots, ginger, shallot, red dates, orange peels, and tsaoko, add enough water at one time (the water should not exceed all the ingredients and be higher), bring to a boil, use a spoon to remove the foam, and pour it into a sand pot over medium heat for about an hour and a half.6
Remove carrots, star anise and other ingredients, and add appropriate amount of Pi County bean paste (if you don't like spicy food, don't add it if you don't like it).7
Add the vermicelli, add appropriate amount of salt, and cook until the vermicelli has no hard core. Add the cabbage and cook for about 1 minute. Add the chopped green onion and coriander, and sprinkle with a little pepper.Mutton, cabbage and vermicelli pot Make Tips
1. There will be some floating foam floating on the mutton soup when it is boiled for the first time, and these floating foam should be scooped out;2. It is best to add enough water at one time when cooking the soup. If you need to add water halfway, you must add hot water; I was really greedy this time. There were too many mutton and the casserole was too small, so I added water several times halfway;3. Some small holes were made in the carrots to allow them to better absorb the mutton smell, so you had to fish it out after cooking. 4. When pouring the boiled mutton soup into the casserole, it is best to put a little cold water in the casserole in advance to prevent the casserole from breaking; when using the casserole, you must not be impatient or use high fire. It is best to use low heat to cook slowly.