Sauerkraut Vermicelli Lamb Stew

Name: Sauerkraut Vermicelli Lamb Stew
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Sauerkraut; 500g Lamb belly with skin; 100g Longkou vermicelli; 150g Electric baking pan; 2 tablets ginger; a little pepper; Some salt; a little Cooking oil

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

One day, I suddenly thought whether we could use sauerkraut to stew mutton soup, and inexplicably felt that it should be the mutton soup of Northeast sauerkraut. Later, I searched it and found that it was really a lamb soup with sauerkraut in Northeast China. Suddenly, I became interested in pickling Northeast pickled cabbage. Unfortunately, there is no jar, and the current pickling can't keep up with this pile of mutton. You can only use the old Sichuan sauerkraut.
Maybe it’s not interesting to eat sauerkraut alone, or maybe it’s because I still think of sauerkraut in the Northeast, and I put a few slices of Chinese cabbage into it. The classic configuration of sauerkraut fans naturally makes it necessary for fans to play. With such a mix and match, it suddenly becomes rich in content.
Pickled cabbage soup is always cooked with pepper in a pot, then add the sauerkraut, stir fry, and cook the soup. But lamb needs to be cooked for a long time, while sauerkraut is tasteless if cooked for a long time. Think about it or work separately. When the mutton is almost cooked, stir-fry the sauerkraut and boil it and combine it with the mutton soup. Cook for half an hour to let the sauerkraut and mutton fuse each other, while the extremely easy-cooked cabbage and vermicelli are put in at the end and cooked. It can be eaten out of the pot.
The effect seems to be really good. The sour and refreshing sauerkraut relieves the greasiness of the lamb, while the fans fully absorb the flavor of the meat and the sauerkraut, which is the most delicious. . . "

Ingredients

1 Sauerkraut
500g Lamb Belly With Skin
100g Longkou Vermicelli
150g Electric Baking Pan
2 tablets Ginger
a little Pepper
Some Salt
a little Cooking Oil

Sauerkraut Vermicelli Lamb Stew

1. Ingredients: 1 slice of sauerkraut, 500 grams of lamb belly with skin, 100 grams of Longkou vermicelli, 150 grams of Chinese cabbage, 2 slices of ginger, a little pepper, a little salt, and a little cooking oil.

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 lamb, wash the sauerkraut and cut into shreds.

9. Wash the Chinese cabbage and cut into silk.

10. Cut the vermicelli and soak in clean water until soft.

11. Pour an appropriate amount of cooking oil into the pot and heat it up,

12. Add Chinese pepper and saute until fragrant,

13. Pour the sauerkraut and stir-fry for a few minutes.

14. Pour in water so that the sauerkraut is just over the surface of the water and boil until it boils.

15. Then pour the sauerkraut and water into the cooked mutton soup. After it is boiled on high heat, turn to low heat and continue to cook for about half an hour.

16. Add shredded cabbage and vermicelli, cook until cooked through,

17. Turn off the heat, add salt to taste,

18. Serve and eat.

Tips:
1. The amount of sauerkraut can be increased or decreased according to your preference.
2. The sauerkraut will be boiled for a while to make the taste of sauerkraut blend into the soup better. But don't cook it for too long, otherwise the sauerkraut taste will fade.
3. Sauerkraut itself contains salt, so you need to reduce it when adding salt to the soup.