Sauerkraut, mutton and mung bean noodles

Overview

An acquaintance in the mountains brought home-made sauerkraut, pickled from the tenderest leaves of mustard seeds and dried in the sun until semi-dry. Although it looks ugly, it is full of flavor. Come have a bowl of pickled cabbage, mutton and mung bean noodles to reminisce about the taste of the old days.

Tags

• staple food
• noodles
• home cooking
• old man
• lunch
• dinner
• students
• dried red chili pepper
• light soy sauce
• mung bean noodles
• mutton
• old soy sauce
• onions
• sauerkraut
• zanthoxylum bungeanum
• ginger
• salt
• small celery

Ingredients

Steps

1. 1 Prepare the ingredients: Cut the lamb leg into pieces, soak the sauerkraut in water, and wash the celery. The amount of ingredients is about 3-4 people.

   

2. 2 Cut green onion into sections, slice ginger, and chop dry red pepper.

   

3. 3 Heat the pan with cold oil, add Sichuan peppercorns and stir-fry over low heat until fragrant. Remove the peppercorns and discard.

   

4. 4 Add onion, ginger and chili to the pepper oil and stir-fry.

   

5. 5 Pour in the lamb leg meat and stir-fry quickly over high heat until it changes color.

   

6. 6 Add a little dark soy sauce and stir-fry.

   

7. 7 Add enough boiling water to the wok and simmer the mutton over low heat for about 30 minutes.

   

8. 8 Stew the mutton until tender, add the sauerkraut and continue simmering for about 5 minutes. Add appropriate amount of salt to taste.

   

9. 9 Put the mung bean noodles into the pot and cook.

   

10. 10 Cut the celery, add it to the cooked mung bean noodles and cook for a while, then add a little light soy sauce to enhance the freshness.

    

11. 11 The fragrant pickled cabbage, mutton and mung bean noodles are ready. Would you like a bowl?