Fatty Sheep Pot in Sour Soup
Overview
I've always been a casual cook, and I cook whatever comes to mind. I made this dish because it was too cold that day and I didn’t want to go out. There are sauerkraut, golden mushrooms and mutton rolls at home. It just so happens that these three ingredients are shared by the family. Then just combine these three ingredients to make a dish, so this is the fat lamb stew with sour soup. Unexpectedly, it was well received by my family and included in my family's menu. On a cold day, have a pot of fat lamb stew in sour soup, spicy, sour, salty, and after finishing the dish, take a few sips of the hot soup to warm up your whole body.
Tags
Ingredients
Steps
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Wash the sauerkraut and cut into small pieces.
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Slice the ginger and garlic, chop the green onions, and mince some garlic.
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Drain the water after washing the golden needles.
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Heat a little oil in a pan, add ginger garlic slices and some chopped green onions and stir-fry over low heat until fragrant, then add pickled cabbage and stir-fry until fragrant.
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Add an appropriate amount of water, bring to a boil over high heat and taste. If it is light, add an appropriate amount of salt, then sprinkle an appropriate amount of white pepper, turn to medium to low heat and simmer for 20 minutes.
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Add the daylily and cook.
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Take out the sauerkraut and daylily and put them into a casserole (or large tableware).
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When the soup boils over high heat, add the mutton rolls and blanch until cooked.
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Pour the cooked mutton rolls together with the soup into a casserole containing pickled cabbage and day needles.
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Sprinkle chopped green onion and minced garlic on top.
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Add an appropriate amount of cooking oil to the pan, add sliced dried chili peppers, and heat the oil over low heat.
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Pour the hot oil and chili segments over the chopped green onion and minced garlic.
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Finished product
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Finished product
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Finished product
