Boiled mutton slices(shui zhu yang rou pian )

Boiled mutton slices

Introduction:

"The inventory of a long time ago is still greedy now, perhaps because I prefer this kind of spicy food, add some vegetables and mushrooms I like to eat, and I can't resist the temptation! Serve the dishes, and continue to make some more of this tooth beating ceremony tomorrow. "

Production steps:

Step 1: get the ingredients ready.

Step 2: peel and slice potatoes, soak in water, soften vermicelli with water, wash coriander and Flammulina velutipes, and drain.

Step 3: blanch the processed raw materials except coriander in salt boiling water pot.

Step 4: take it out and spread it in a bowl.

Step 5: heat the oil, stir in spices, bean paste, ginger slices.

Step 6: add appropriate amount of water to boil, add salt and chicken essence to taste.

Step 7: filter the boiled soup, add it to the blanched vegetables, drizzle with some hot oil and sprinkle with sesame seeds.

Step 8: fresh and salty mutton slices are ready.

Materials required:

Sliced mutton: 250g

Coriander: 1

Potatoes: 1

Flammulina velutipes: 1

Fans: 1

Zanthoxylum bungeanum: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Pixian Douban sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: blanching food is the best last blanching meat, in order to avoid the water is not fresh enough!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Shui Zhu Yang Rou Pian