Health benefits
Mutton: enhance immunity, maintain skin and mucous membrane health
Vermicelli: activate blood circulation and remove blood stasis
Sichuan peppercorns: dehumidify
Ingredients
Pickled cabbage ( One tree ) | Mutton ( half a catty ) |
| Vermicelli ( Two handfuls ) | Vegetable oil ( Appropriate amount ) |
Dark soy sauce ( Appropriate amount ) | Salt ( appropriate amount ) |
Chicken essence (appropriate amount) | Sesame oil (appropriate amount) |
White pepper ( Appropriate amount ) | Liquor ( Appropriate amount ) |
Dried red pepper ( One ) | Zanthoxylum bungeanum ( More than a dozen ) |
Shopee ( One Liang ) | Onion ( A short paragraph ) |
Garlic ( Two or three Valve ) |
How to make sour cabbage, mutton and vermicelli soup
1. Wash and shred the pickled cabbage, and shred the green onions.Shred garlic into slices.
2.Rinse the fans clean
3. Place the wok over the fire and roast the Sichuan peppercorns until fragrant
4. Heat the vegetable oil, add more oil, pickled cabbage is more oily.
5. Saute onions, garlic slices and dried shrimps.Stir-fry the sour cabbage, add two drops of dark soy sauce, sprinkle with chicken essence and salt, and add white wine to the side of the pot.
6. Stir-fry the pickled cabbage until it is fragrant, add water and simmer.Sauerkraut is delicious after stewing for a while.Boil the pot and add the mutton slices and vermicelli.
7. Turn off the heat when the mutton slices are cooked, and pour in sesame oil and white pepper.
Tips
The pickled cabbage won't go bad if you cook it for a long time.The soup will be more delicious if you cook it for a while.I cooked it in a hot pot and it was still piping hot until the end.
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