Beijing style mutton sauerkraut powder(jing wei yang rou suan cai fen )

Beijing style mutton sauerkraut powder

Introduction:

Production steps:

Step 1: cut green onion, ginger, sauerkraut, and vermicelli.

Step 2: wash the pickle and control the moisture

Step 3: heat the pan and add pepper and oil

Step 4: add onion and ginger when pepper changes color

Step 5: stir fry minced mutton

Step 6: add sauerkraut and stir fry when the minced mutton changes color. Pour in cooking wine, soy sauce, salt and hot water.

Step 7: add the vermicelli and stir fry until the vermicelli are cooked. When the soup is less, pour in sesame oil

Step 8: take out the pot and put it on the plate

Materials required:

Minced mutton: 300g

Sauerkraut: 300g

Fans: 50g

Scallion: 20g

Ginger: 10g

Cooking wine: 10g

Soy sauce: 20g

Salt: 5g

Sesame oil: appropriate amount

Chinese prickly ash: 10

Big material: two small petals

Note: this dish needs to be stir fried. Add in vermicelli and absorb enough soup to taste. Don't add soup to vegetables. This dish can also be sliced mutton.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Jing Wei Yang Rou Suan Cai Fen