Lamb Stew with Cabbage
1.
Cut the mutton into small pieces, slice the cabbage, slice the kelp, mince the green onion and ginger, add water to the pot and boil the mutton. After the blood is blanched, remove the mutton and rinse with cold water (the blanching time is about two or three minutes)
2.
Heat up the pot and put an appropriate amount of oil, add the green onion and ginger foam to a boil, fry the pot, fry the aroma, add soy sauce, and add boiling water after the thirteen aroma. After boiling, add lamb, cabbage and boil again for 20 minutes. Add kelp and vermicelli. Season with salt. When vermicelli is cooked, it can be served. (If you don’t like kelp, you can leave it alone)
Tips:
I am also a novice, just know how to cook, forgive me for not uploading pictures, I posted them after I finished making them, the cover photos are left over
