Simple mutton steamed bun (family version)(jian dan yang rou pao mo jia ting ban )

Simple mutton steamed bun (family version)

Introduction:

"It's cold in Northeast China. I want to eat something hot. It's so simple."

Production steps:

Step 1: if you like to eat fat, buy rib plate meat. Soak in advance to remove blood and smell.

Step 2: we buy beef and mutton slices in restaurants in Northeast China. Just put a few slices in them. I want to eat them at home and cut them into pieces. It's better to eat them in this way.

Step 3: blanch in cold water.

Step 4: the water boils, the meat changes color, the blood powder floats out, takes out.

Step 5: put hot water into the pressure cooker and add the boiled mutton.

Step 6: add onion, ginger and seasoning bag.

Step 7: add salt, MSG, cooking wine and soy sauce.

Step 8: select a time of 30 minutes.

Step 9: soak the vermicelli in water.

Step 10: soften.

Step 11: Boil the powder in an underwater pan.

Step 12: mutton out of the pot, oily.

Step 13: enlarge the spoon, add meat, steamed bun and rape.

Step 14: put the cooked vermicelli before leaving the pot.

Step 15: side dishes.

Step 16: it's hard to make steamed bread. I'm in a hurry to eat it, so I bought a cake in the market.

Step 17: put in a large bowl and sprinkle with green onion and coriander. okay

Materials required:

Mutton: 300g

Vermicelli: 50g

Rape: 50g

Coriander: 1g

Scallion: 0.5

Ginger: 3 G

Seasoning bag: 1

Salt: 3 teaspoons

MSG: 1 teaspoon

Pepper: 2 teaspoons

Note: soak mutton in advance to remove the smell

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jian Dan Yang Rou Pao Mo Jia Ting Ban