Health benefits
Shiitake mushrooms: clear up rash
Vermicelli: nourish blood, low in protein
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Shiitake mushrooms ( 5-6 ) | Mutton roll ( 250g ) |
Millet pepper ( 3 pcs ) | Vermicelli ( 1 tie ) |
Garlic cloves ( 6-7 cloves ) | Garlic leaves ( a few ) |
Ginger ( a little ) | Water ( 400 grams ) |
| Cooking wine ( 20g ) | Peanut oil ( 40 grams ) |
Pepper powder ( a little ) | Sugar ( a little ) | Balsamic vinegar ( 10g ) | Salt ( a little ) |
Hainan Lantern Chili Sauce ( 3 spoons ) |
How to cook fat sheep with mushroom and potato flour
1. Here is a picture of the finished product.
2. Wash and cut the required ingredients.
3. Soak the mutton rolls in cold water to remove the blood.
4. Add potato starch to the pot and cook until softened, then remove and add Blanch mushroom slices until cooked.
5.Pick up the cooked potato starch and mushroom slices and drain the water.
6. Heat the pot and add 30 grams of oil.
7.Add ginger and garlic and stir-fry until fragrant
8.Add three tablespoons of Yellow Lantern chili sauce and stir-fry until fragrant.
9.Put in 400 grams of water, boil and remove the impurities.Add a little sugar, cooking wine, pepper powder, and salt.
10.Put in the mutton rolls until the water boils, then add 10 grams balsamic vinegar and immediately turn off the heat.
11.Pour the mutton rolls with the soup into the bowl of mushrooms and potato starch , add chopped millet pepper.
12. Heat the pot and add 10 grams of oil., turn off the heat after it is hot
13. Pour the oil on the millet peppers, and then Sprinkle some garlic leaves.
Tips
The most crucial seasoning for this dish is Hainan’s yellow lantern pepper.Because with it, you can cook golden soup.Blanch the required cooked vermicelli and mushrooms with boiling water, boil the mutton rolls and take them out.Adding a little vinegar before serving can remove the mutton smell and enhance the freshness of the mutton, and also make the soup more sour and refreshing.
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