Cabbage Vermicelli and Lamb in Casserole

Name: Cabbage Vermicelli and Lamb in Casserole
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice noodles; 200g Chinese cabbage; 550g Lamb leg with skin; 3 slices ginger; Some salt; a little White pepper

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I am accustomed to lamb soup pot, the best way to eat it in winter here, as if I have never seen other methods of lamb. All kinds of dishes are cooked in a lamb soup pot every day, and I can't help but feel boring and bored. Can't help but look around to see how mutton can be eaten, and then there is this cabbage vermicelli mutton pot.
The original is to boil the mutton slices after cooking the cabbage vermicelli. Without that kind of thin slices of lamb, I believed in Ma Youyan and came according to my own ideas. Cut the lamb into slices so that it is easier to cook. Lamb with skin is not easy to boil until it becomes soft. It takes 2-3 hours to cook it in a casserole and it feels almost done. Then come to boil the cabbage vermicelli. These two are too easy to be softened, just a few minutes. As soon as the cabbage vermicelli was put into the pot, the mutton soup immediately felt a lot fresher. Sprinkle some white pepper when it comes out of the pot, and the aroma will immediately spread around. Maybe you can add a little green onion. But this is also good, strong fragrance and not greasy. "

Ingredients

100g Rice Noodles
200g Chinese Cabbage
550g Lamb Leg With Skin
3 slices Ginger

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Some Salt

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a little White Pepper

Cabbage Vermicelli and Lamb in Casserole

1. Ingredients: 100 grams of vermicelli, 200 grams of Chinese cabbage, 550 grams of lamb leg with skin, 3 slices of ginger, appropriate amount of salt, and a little white pepper.

2. Wash the lamb and cut into large slices.

3. Put the lamb and the ginger slices into the pot, add water, put it on the fire, and bring it to a boil.

4. As the water gradually boiled, blood foam gradually surfaced. Continue to boil for a few more minutes.

5. After the blood is exhausted, remove the lamb.

6. Pour an appropriate amount of water into the casserole, add the blanched lamb and ginger slices.

7. After boiling, turn to low heat and cook for about 2-3 hours until the lamb is soft and cooked.

8. When cooking the lamb, cut the vermicelli and soak in clean water until soft.

9. When the lamb is almost cooked, wash the Chinese cabbage and cut into shreds.

10. When the lamb is cooked until tender, add the cabbage and cook until it is broken.

11. Add vermicelli and cook.

12. Turn off the heat and season with salt.

13. Put in a bowl, sprinkle a little pepper, and serve while hot.

Tips:
The proportion of each ingredient can be adjusted according to your preferences and food intake.
The cooking time can be increased or decreased according to the taste of lamb you want.