Mutton and Chinese Sauerkraut Casserole
Mutton and pickled cabbage casserole is my husband's favorite dish. I just bought a casserole with a small knife and frozen tofu. It took a total of an hour and poured the pot three times. In fact, it can also be twice.
Recipe Recommendations
- mutton slices 200 grams左右
- sauerkraut 150 grams左右
- frozen tofu 150 grams左右
- geranyl 2 tablets
- pepper appropriate amount
- octagonal appropriate amount
- coriander few
- salt appropriate amount
- sugar a little
- chicken essence appropriate amount
- oyster sauce appropriate amount
- slightly spicy
- casserole
- an hour
- simple
Steps for Mutton and Chinese Sauerkraut Casserole
1
According to my personal preference, I like to use spring onions and ginger to fry the pan, but I didn't take this step. If you like spicy food, you can add a little dried pepper.
2
The mutton slices are ready for use.
3
Add water to the simmer after simmer, be careful not to make a casserole. Add pickled cabbage and tofu, because frozen tofu and pickled cabbage are only delicious when stewed. (Pay attention to add fragrant leaf star anise pepper) About half an hour.
4
Spread the mandarin duck scallops on the bottom of the casserole, and drop oil consumption on top, sprinkle salt, chicken essence, and a little sugar for use.5
After simmering for half an hour, transfer everything into the casserole, not too full. After boiling, spread the mutton slices on the top layer. Note: Do not add cold water during the casserole stew.
6
Done, add coriander. I didn't put MSG in so many ingredients!