#trust of Beauty# Mutton Vermicelli Pot

#trust of Beauty# Mutton Vermicelli Pot

by coldly

4.8 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

The weather in Guangxi this year can be regarded as weird. It is probably a sequelae of the El Niño phenomenon. It has been repeated three times in a cold winter and a hot summer. It shouldn't be warmer again this time, right?
For the South, it is the coldest in the house in winter. Perhaps most people prefer to go outside to bask in the sun, but when it's cold and windy, let's stay under the covers! Putting his cold hands and feet into the subject's feet and arms to warm him up, he would always call out, "Acridine on your hands and feet?"
It seems that cold hands and feet are a common problem for many girls in winter, and I am no exception. Except that the subject keeps his hands and feet warm, he still needs diet therapy to raise himself!
Lamb, sexual warmth, tonic deficiency, dispelling cold, warming qi and blood, it is very suitable for girls with cold hands and feet, and of course it is also suitable for men.
This is the first time to eat lamb after the winter this year. Thank you for the tasting provided by the small tail sheep!
This is also the best mutton I have ever eaten, without the heavy fishy smell in the vegetable market.
Because of the peculiar smell of lamb, family members don’t like it very much.
But this time I was praised for its deliciousness even after I didn't remove the fishy treatment, which shows that the lamb is good!
I don't want to make the same recipe as everyone else, so I researched a way to eat it-casserole bake, using my favorite sauce and for this method, specially burned charcoal, no gas stove people asked for sponsorship! ! "

Ingredients

#trust of Beauty# Mutton Vermicelli Pot

1. Prepare the required materials;

#trust of Beauty# Mutton Vermicelli Pot recipe

2. Peel the garlic and dice one part, chop another part into the mince and add a little salt and mix well. Cut the red onion into small cubes, mince the onion and mince the millet pepper and dice the pleurotus eryngii after washing;

#trust of Beauty# Mutton Vermicelli Pot recipe

3. Cut the vermicelli into two pieces and soak in water to soften it. Be careful not to soak for too long.

#trust of Beauty# Mutton Vermicelli Pot recipe

4. Cut the lamb into slices about 3 mm thick when it is not completely thawed:;

#trust of Beauty# Mutton Vermicelli Pot recipe

5. Add half of fermented bean curd, 1 tablespoon of light soy sauce, and 2 tablespoons of water to grab evenly;

#trust of Beauty# Mutton Vermicelli Pot recipe

6. Then add about one level scoop of cornstarch to the mutton and grab it with your hands.

#trust of Beauty# Mutton Vermicelli Pot recipe

7. Add a little edible oil, mix well and marinate for a while;

#trust of Beauty# Mutton Vermicelli Pot recipe

8. Put the salted garlic in a bowl, and pour in an appropriate amount of oil that is hot enough to smoke;

#trust of Beauty# Mutton Vermicelli Pot recipe

9. Put the remaining fermented bean curd and chili sauce into a bowl of garlic, add about 2 tablespoons of light soy sauce,

#trust of Beauty# Mutton Vermicelli Pot recipe

10. Add a little water to squeeze the fermented bean curd and stir evenly

#trust of Beauty# Mutton Vermicelli Pot recipe

11. Add oil to the casserole, heat up on the fire, pour garlic and shallots,

#trust of Beauty# Mutton Vermicelli Pot recipe

12. Stir-fry until the garlic and shallots are slightly browned;

#trust of Beauty# Mutton Vermicelli Pot recipe

13. Pour in the sliced eryngii mushrooms and stir-fry a few times (I made this dish by burning charcoal, it burns very vigorously, maybe the fire in the gas stove is about medium to high)

#trust of Beauty# Mutton Vermicelli Pot recipe

14. Drain the vermicelli and spread it in a casserole, add about half a bowl of water;

#trust of Beauty# Mutton Vermicelli Pot recipe

15. Spread the lamb slices on the vermicelli

#trust of Beauty# Mutton Vermicelli Pot recipe

16. Pour the sauce made in step 8 evenly on the mutton, and immediately bake with a lid for 6-8 minutes.

#trust of Beauty# Mutton Vermicelli Pot recipe

17. After the pot is cooked, sprinkle the chili and green onions and simmer for a while and you can eat it!

#trust of Beauty# Mutton Vermicelli Pot recipe

Tips:

1: This dish does not have any deodorizing treatment for the mutton. If you are still afraid of fishery, you can pour some white wine during the pickling and before the pot, which not only has the effect of deodorizing but also enhancing the aroma;
2: The fans should not be soaked for too long. If they are soaked, they should be picked up and drained. After cooking, the water should not be added, otherwise the fans will absorb too much water and become too soft and not delicious.
3: This dish is slightly spicy, it will be very spicy if you eat the chili

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