The original fragrant lamb stew, the nutritional nourishment, delicious home, the nourishment of the
Ingredients
- lamb 300 grams
- cabbage Half trees
- shallots 1
- ginger 4 tablets
- Light soy sauce 2 spoons
- Oyster sauce 1 spoon
- salt Small half spoon
Steps
1. Boil a piece of mutton with water. I bought a lot of mutton and mutton bones a few days ago. I used a big pot to boil a full pot of mutton soup. I also cooked some mutton. When you boil soup and cook meat, there is no salt at all, it is the original flavor. It is about 6 or two after cooking 1 catties of lamb. If you like meat, you can cook more.
2. 2. Slice the lamb and cut it too thinly in the process of frying, and it will be more powerful and bold. Some fats can be cut out separately.
3. Cut the green onion, and the ginger is cut.
4. Pour oil into the pot, and when the oil is hot, add the particularly fat pieces of mutton to the pot and stir-fry. The unique aroma of the mutton will come out immediately.
6. Pour in the washed and water-controlled cabbage leaves. The cabbage gang is made into spicy and sour cabbage. Only the cabbage leaves are left, and they are torn into large pieces by hand.
7. Fry the cabbage leaves until they become soft and then pour them out. You can pour them onto a large colander to control the moisture that is released from the cabbage during the frying process.
8. Re -oil in the pot, pour the cut lamb and stir -fry until the lamb was fried until the lamb was fried.
9. Pour into the fried cabbage leaves, add salt, soy sauce and oyster sauce, and turn it several times.
10. The water that takes the cabbage in the fire can be collected slightly to get out of the pot.
11. A dish of original mutton braised cabbage is ready. It looks very ordinary and simple, but tastes full of the original aroma of mutton.
13. A steaming plate of original mutton stewed with cabbage will bring you not only the satisfaction of the taste, but also a warm comfort in the cold winter.
Tips
- 1. When making this dish, stir-fry the cabbage until softened, and then fry with mutton. If you stir-fry the mutton first, and then add cabbage and stir-fry the meat, the mutton will be fried into pieces; if you stir-fry the cabbage first and then pour the mutton directly into the pot to stir-fry, it will not be easy to bring out the aroma of the mutton; so in the end Use the softening of cabbage first, then stir -fry the mutton, and then pour the cabbage in the seasoning method.
- 2. The mutton is relatively tender. Be careful when using a spatula during the frying process, so as not to break the meat. If you are skilled, you can use the spoon. , Reduce the use of spatula, so as to keep the complete lamb slices.
