Mutton and vermicelli casserole(dong ji nuan shen cai yang rou fen si bao )

Mutton and vermicelli casserole

Introduction:

"Winter is a good time for tonic, especially mutton, which is very suitable for eating in this season. Mutton is warm, whether it's used for stir frying or soup, it's a good choice. Today, I made a mutton vermicelli pot with mutton. It's simple, light, nutritious, and worth a try."

Production steps:

Step 1: mutton roll, very convenient, blanch in water in advance, add cooking wine, remove the smell of mutton, wash the fungus, soak the vermicelli for standby.

Step 2: Flammulina velutipes, add a little salt and oyster sauce in the pot in advance (no need to put it), stir fry until it is raw, and spread it at the bottom of the casserole.

Step 3: saute onion, ginger and garlic until fragrant, add soup or water to boil, pour into casserole, and add fungus.

Step 4: bring to a boil over low heat, add the vermicelli and mutton, stew for two or three minutes, finally add the green vegetables, and season with salt, chicken essence, sesame oil and white pepper.

Materials required:

Mutton: moderate

Fans: right amount

Auricularia auricula: right amount

Flammulina velutipes: right amount

Vegetables: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

White pepper: right amount

Note: it seems light but not light, responsible to say, the taste is very good, very suitable for winter to eat a dish.

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dong Ji Nuan Shen Cai Yang Rou Fen Si Bao