Eighteen new year's dishes: garlic flavored mutton and vermicelli casserole(nian cai shi ba xi qi yang yang suan xiang yang rou fen si bao )

Eighteen new year's dishes: garlic flavored mutton and vermicelli casserole

Introduction:

"Mutton has always been regarded as one of the important foods for tonic in winter. Eating mutton often in cold winter can replenish qi, promote blood circulation and enhance cold resistance. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion. It can be eaten by ordinary people, especially for those with deficiency of body and cold stomach. Winter food, can receive tonic and cold double effect. When making soup, put more garlic to get rid of the fishiness. "

Production steps:

Step 1: food preparation.

Step 2: wash ginger, shred, peel garlic, and smash.

Step 3: wash garlic and cut into sections.

Step 4: wash the mutton, cut it into pieces, blanch the mutton with hot water, remove the bloody smell and take it out.

Step 5: heat the oil in a pan, add garlic and shredded ginger and saute until fragrant.

Step 6: add mutton, cooking wine, soy sauce, stir fry evenly.

Step 7: add salt, stir fry and mix well, add some water.

Step 8: bring to a boil, add dried mom and pepper, and stir fry.

Step 9: put it into a casserole and continue to simmer for 2 hours.

Step 10: after the mutton is almost cooked, add sugar and garlic.

Step 11: put in the pickled sweet potato vermicelli.

Step 12: bring to a boil, add scallions and serve.

Materials required:

Mutton: moderate

Potato vermicelli: moderate amount

Ginger: right amount

Garlic: right amount

Lao Ganma: right amount

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Pepper: right amount

Note: 1. Old Ganma can use pepper instead. 2. You can also put some orange peel to remove the smell.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Nian Cai Shi Ba Xi Qi Yang Yang Suan Xiang Yang Rou Fen Si Bao