Mutton vermicelli pot
By JazmynPurdy
Winter is a good time for tonic, especially mutton, which is very suitable for eating during this season. Mutton is warm in nature and is a good choice whether it is used for stir-frying or making soup. Today, I made a mutton vermicelli pot with mutton. It is simple to make, light in taste, has vegetables and soup, and is very nutritious and worth a try.
Recipe Recommendations
- mutton appropriate amount
- fans appropriate amount
- fungus appropriate amount
- Flammulina velutipes appropriate amount
- green vegetables appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Mutton vermicelli pot
1
Mutton rolls are very convenient. Blanch them in water in advance, add some cooking wine to remove the mutton smell, wash the fungus, and soak the vermicelli for later use.
2
Add a little salt and oyster sauce to the pan in advance (leave it alone) and stir-fry until it is raw, and spread it on the bottom of the casserole.
3
Saute onions, ginger and garlic until fragrant, add stock or water to boil, pour into a casserole, and add fungus.
4
Bring to a boil over low heat, add the vermicelli and mutton, simmer for two to three minutes, finally add the green vegetables, add salt, chicken essence, sesame oil, and white pepper powder to season before taking out the pan.Mutton vermicelli pot Make Tips
It seems light but not bland. To be responsible, it tastes very good and is very suitable for eating in winter.