Fatty Sheep in Sour Soup

Name: Fatty Sheep in Sour Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Fat sheep; 300g Enoki mushroom; 200g Sauerkraut; Some Cooking Wine; Some Chicken Essence; 2 cloves garlic; Some parsley; Some White sesame; 1 spoon Chop peppers; A handful Rice noodles; 2 pieces Millet spicy; 5 pieces Wild Sansho; Some salt

by Zhang Xiaoniu 2336

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

It was the first time to eat this dish in my husband’s house in the north. It was hot and sour and very appetizing. I am from Hunan and I personally like hot and sour dishes. The chopped chili is my grandma's submerged with bell pepper, and it has a little sour taste. Then I added sauerkraut, so there is no need to add white vinegar. You can also change the side dishes according to personal preference, such as bean sprouts and lettuce.

Fatty Sheep in Sour Soup

1. Put the vermicelli in the water to boil for 2 minutes

2. Enoki mushrooms are blanched for about 3 minutes

3. Cook the beef and cooking wine in water for one minute and remove it for later use

4. Chopped sauerkraut does not need to be fried for 30 seconds and spread on the bottom

5. Spread the fat lamb on top of vermicelli, enoki mushroom and sauerkraut

6. After the pot is heated, add garlic, ginger, wild pepper, millet spicy, chopped chili, stir-fry for 20 seconds, add water, salt, chicken essence, boil and pour it on the beef, sprinkle some coriander and cooked sesame seeds, and it’s done.