Mutton Vermicelli Pot

Overview

The weather in Guangxi this year can be considered very weird. It is probably a sequelae of the El Niño phenomenon. It has already been a cold winter and a scorching summer three times. It should not get warmer this time, right? In the south, winter is the coldest inside the house. Maybe most people prefer to go outside to bask in the sun, but when it’s cold and windy, it’s better to stay in bed! Put your cold hands and feet into the inside of your partner's feet and arms to keep them warm. He will always cry out: Are your hands and feet ice? It seems that cold hands and feet are a common problem for many girls in winter, and I am no exception. In addition to my partner covering his hands and feet to warm them, I still need dietary therapy to take good care of myself! Mutton is warm in nature, can replenish body deficiency, dispel coldness, warm and replenish qi and blood. It is very suitable for girls with cold hands and feet. Of course, it is also very suitable for men. It can replenish kidney qi, replenish the body and weaken the body, stimulate appetite and strengthen the body! This is the first time I’ve eaten mutton since the beginning of winter this year. Thank you for the small-tailed sheep for providing a taste! This is also the best mutton I have ever eaten. It does not have the heavy fishy smell in the market. Because of the unique fishy smell of mutton, my family does not like to eat it very much. But this time, it was praised as delicious even after I did not remove the fishy smell. This is enough to prove that this mutton is good! I didn’t want to make the same recipe as everyone else, so I researched a way to eat it - baked in a casserole, using my favorite sauce. For this recipe, I specially burned charcoal. If you don’t have a gas stove, please sponsor me! !

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• chili sauce
• chives
• edible oil
• king oyster mushroom
• millet pepper
• sesame oil
• small tail lamb rolls
• fans
• fermented bean curd
• garlic
• salt
• shallots

Ingredients

Steps

1. 1 Prepare the required materials;

   

2. 2 Peel the garlic and dice part of it, chop part of it into mince and add a little salt and mix well. Cut the shallot into small dices, mince the green onion and dice the millet and pepper. Wash and slice the king oyster mushrooms;

   

3. 3 Cut the vermicelli into two pieces and soak them in water until soft. Be careful not to soak them for too long

   

4. 4 When the mutton is not completely thawed, cut it into slices about 3 mm thick:;

   

5. 5 Add half of fermented bean curd, 1 tablespoon of light soy sauce, 2 tablespoons of water and mix well with your hands;

   

6. 6 Then add about a level spoonful of cornstarch to the mutton and spread it evenly with your hands,

   

7. 7 Add a little cooking oil, mix well and marinate for a while;

   

8. 8 Put the minced garlic mixed with salt in a bowl, and pour in an appropriate amount of oil that is heated until it is smoking;

   

9. 9 Then put the remaining bean curd and chili sauce into the bowl with minced garlic, and add about 2 tablespoons of light soy sauce,

   

10. 10 Add a little water to mash the fermented bean curd and mix well

    

11. 11 Add oil to the casserole, heat it up, add garlic and shallots,

    

12. 12 Stir-fry until garlic and shallots are lightly browned;

    

13. 13 Then add the king oyster mushroom slices and stir-fry for a few times (I cooked this dish over charcoal, and it was very hot. The gas stove should have about medium to high heat)

    

14. 14 Drain the vermicelli and spread it in a casserole, add about half a bowl of water;

    

15. 15 Then spread the mutton slices on the vermicelli

    

16. 16 Then pour the sauce prepared in step 8 evenly over the mutton, cover and bake immediately for 6-8 minutes,

    

17. 17 After taking the pot out of the pot, sprinkle with chili peppers and green onions, simmer for a while and you’re ready to eat!