Sour Soup and Fatty Lamb Pot

Name: Sour Soup and Fatty Lamb Pot
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Lamb Roll; 150g Jin Zhenru; 150g Sauerkraut; Some shallot; Some ginger; Some garlic; Some Dried chili; Some White pepper; Some salt; Some Cooking oil

by Moon Swallow

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I always cook whatever I want, and do whatever I think of. I made this dish because it was so cold that I didn’t want to go out. There are sauerkraut, golden thorium mushroom and mutton rolls at home. It just so happens that these three ingredients are shared by the family. Then just combine these three ingredients together to make a dish, so there is this sour soup and fat lamb pot. Unexpectedly, it was praised by my family and it was included in my family's menu. On a cold day, come to a pot of sour soup and fat lamb, hot and sour, fresh and salty. After eating the dishes and drinking a few mouthfuls of hot soup, the whole body will warm up.

Sour Soup and Fatty Lamb Pot

1. Wash the sauerkraut and cut into small pieces.

2. Slice ginger and garlic, chop green onion, and chop some garlic into mince.

3. After washing Jinzhenru, drain the water.

4. Add a little oil to the pan and heat it up, then add sliced ginger and garlic and some chopped green onions, stir fry on low heat, then add sauerkraut and stir fry to create a fragrance.

5. Add appropriate amount of water, bring to a boil, taste the taste, add appropriate amount of salt, then sprinkle appropriate amount of white pepper, turn to medium-low heat and simmer for 20 minutes.

6. Add Jinzhenru and cook.

7. Remove the sauerkraut and Jinzhenru and put them in a casserole (or large tableware).

8. After the soup is brought to a boil, add the lamb rolls and cook.

9. Pour the hot cooked mutton rolls together with the soup into the casserole with sauerkraut Jinzhenru.

10. Sprinkle chopped green onion and minced garlic on top.

11. Add an appropriate amount of cooking oil to the pan, add the dried chilies, and heat the oil on a low heat.

12. Pour the hot oil and chili on the chopped green onion and minced garlic.

Tips:
1. The lamb rolls can be picked up when they are cooked, and the meat will be tender after a long time.
2. Put the cold oil in the hot pan into the dried chili section and heat it on low heat, otherwise it will fry the chili.