Special Stir-fried Pork
Overview
The meat used here is cooked lamb, and I have cooked the meat before and it has been kept in the freezer! I took it out early today! ! !
Tags
Ingredients
Steps
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Here are all the ingredients chopped
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I soaked the vermicelli in advance in the evening (it’s best to use medium-sized vermicelli, which is about the width of a chopstick. I don’t have enough medium-sized vermicelli at home, so I soaked the thin vermicelli). Cut the mutton into slices (you can decide the size yourself)
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It is best to use lotus cabbage for sauerkraut. I used kimchi here (the baby cabbage I made was too hot and I forgot to put it in the freezer, so it was so sour that I couldn’t eat it. I had to stir-fry mutton)
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Pour an appropriate amount of oil into the pot, and when the oil is hot, add mutton fat (beef oil can also be used, the butter I used is fine, and it is better if you have broth). Add dried chili noodles, onions, ginger, green onions, Sichuan peppercorns, and pepper segments. Stir-fry until fragrant. Add thirteen spices and stir-fry for a while. Add mutton, vermicelli, and sauerkraut (edible oil is fine, because each family uses different oils)
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Except for the garlic sprouts and green peppers, all the ingredients are in the pot at this time. Add light soy sauce and salt (sauerkraut and mutton have a salty taste, try adding salt), stir-fry for a while and add some boiling water (I don't have broth) and then stir-fry. When the vermicelli becomes soft, add green peppers and garlic sprouts and stir-fry for a while (I didn't buy garlic sprouts today). Add dark soy sauce to adjust the color, add chicken essence, and MSG out of the pot! (I forgot to take pictures of this process, only the finished product! There are many people in our family today, so we did a lot)
