Mutton and cabbage stewed vermicelli

Overview

Warm stew, good news for winter foodies.

Chop ginger and garlic.
Wash and cut the cabbage.
Set aside vermicelli.
Cooked lamb slices.
Heat a pot and add a little oil, add ginger and garlic and sauté until fragrant, then add cabbage, mutton slices and vermicelli, add salt, dark soy sauce and an appropriate amount of water, bring to a boil over high heat and simmer over medium to low heat until the vermicelli becomes fragrant and soft.
Remove from pan and plate.
Warm stew, let’s eat!