Name: Lamb Sauerkraut
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sauerkraut; Some Lamb; Some oil; Some salt; Some Peppercorns; Some shallot; Some ginger; Some Cooking Wine; Some Soy sauce; Some Homemade Chili Sauce

Lamb Sauerkraut

by Sea waves

4.7 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

Sauerkraut is the love of northerners, so you don’t get tired of eating it. It is also a perfect match with mutton. The two match them with fragrant but not greasy, no mutton or fishy, and delicious taste. Winter supplements three nines, summer supplements dormant. There is a saying among the folks that "medicine tonic is not as good as food tonic, and food tonic is not as good as soup tonic". Mutton soup is the first among nourishing soups. Regular consumption can dispel the cold, nourish the deficiency of the middle, nourish the kidney and yang, replenish qi and blood, strengthen the body, and be safe for winter. "

Lamb Sauerkraut

1. Wash the sauerkraut and chop it into fine pieces. Wash it in cold water to remove the moisture.

2. Lamb is left over from hot pot and needs to be eaten quickly. I didn't go out to buy it specially. The braised mutton is best marinated with various seasonings, the amount is relatively small, I only add some cooking wine and light soy sauce to marinate it to remove the smell.

3. Peel the green onion, wash and chop, peel the ginger, wash and shred, add some oil to the wok, sauté the peppercorns and star anise, remove and discard, add the green onion and ginger, fry the flavor, add 1 spoon of homemade chili sauce , Not very spicy, but very fragrant, add sauerkraut and stir fry evenly.

4. Add appropriate amount of water, add more water if you like to drink the soup, bring to a boil, and stew the sauerkraut.

5. Add the marinated mutton. The mutton is easy to cook. Don't cook it for a long time. Turn off the heat for 1 minute. Add salt and light soy sauce to taste.