Mutton, cabbage and vermicelli casserole(yang rou bai cai fen tiao bao )

Mutton, cabbage and vermicelli casserole

Introduction:

Production steps:

Step 1: rinse the mutton with clean water, put proper amount of water into the pot, put the mutton into the pot, bring it to a boil, take it out, and wash the blood foam with clean water.

Step 2: wash the carrot and cut it into two pieces. Use a fork or toothpick to make some small holes.

Step 3: slice ginger, cut the scallion white part into 5cm long sections, cut the scallion leaf part into flowers; wash and cut coriander into sections; cut the dried red pepper into two sections, remove the pepper seeds and wash; wash orange peel, star anise, cinnamon, fragrant leaf, red jujube and grass fruit for use; soak the vermicelli in warm water, wash and tear the cabbage into small pieces for use < br >.

Step 4: from the oil pan, add star anise, cinnamon, dry red pepper to stir out the flavor, add the processed mutton, stir fry a few times, add a little cooking wine to stir well.

Step 5: add carrots, ginger, scallion, red dates, orange peel and grass fruit, add enough water at one time (the water should be higher than all the materials), bring to a boil over high fire, remove the foam with a spoon, and then pour it into a sand pot. Cook over low heat for about one and a half hours.

Step 6: take out the carrot, star anise and other ingredients without adding a proper amount of Pixian Douban sauce (if you don't like spicy food, don't add it).

Step 7: put in the vermicelli, add appropriate amount of salt, cook until the vermicelli has no hard core, then add cabbage, cook for about one minute, add scallion and coriander, sprinkle a little pepper.

Materials required:

Mutton with bone: 700g

Vermicelli: 150g

Cabbage: moderate

Carrot: half

Red dates: 5

Coriander: moderate

Scallion: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Ginger: moderate

Dry red pepper: appropriate amount

Tsaokuo: moderate amount

Star anise: 2

Cooking wine: moderate

Pepper: right amount

Pixian Douban sauce: right amount

Orange peel: right amount

Precautions: 1. When mutton soup is boiled for the first time, some floating foam will float on it, so it is necessary to scoop out the floating foam; 2. When making soup, you'd better add enough water at one time, if you need to add water in the middle, you must add hot water; I'm too greedy this time, because there are too many mutton and the casserole is too small, so I add water several times in the middle; 3 Let it better absorb mutton smell, so after a good pot to fish out, do not. 4. When pouring the boiled mutton soup into the casserole, it's better to put a little cold water in the casserole in advance to prevent the casserole from cracking; when using the casserole to cook things, you must not be impatient, do not use high fire, it's better to cook slowly with low fire.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yang Rou Bai Cai Fen Tiao Bao