The method of blanching fat sheep with mushroom and potato powder

Health benefits

Mushrooms: transparent rash

Fans: Tonifying blood, low protein

Peanut oil: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Ingredients and materials

5-6 shiitake mushrooms

250 grams lamb roll

3 Xiaomi peppers

Fans 1 Zha

Garlic cloves 6-7 cloves

A small amount of garlic leaves

A little ginger

400 grams of water

20 grams of cooking wine

40 grams of peanut oil

A little Sichuan pepper powder

A little sugar

10 grams of vinegar

A little salt

3 tablespoons of Hainan lantern chili sauce

The method of blanching fat sheep with mushroom and potato powder

1. Take a finished product image.

2. Wash and cut the required ingredients.

3. Soak lamb rolls in cold water to remove blood.

4. Put potato flour into the pot, cook until softened, then remove it and add sliced mushrooms. Cook until cooked.

5. Remove the cooked potato flour and mushroom slices and drain the water.

6. Heat up the pot and add 30 grams of oil.

7. Add ginger and garlic and stir fry until fragrant

8. Add three tablespoons of yellow lantern chili sauce and stir fry until fragrant.

9. Add 400 grams of water, bring to a boil, and remove impurities. Add a little sugar, cooking wine, Sichuan pepper powder, and salt.

10. Add lamb rolls until the water boils, then add 10 grams of vinegar and immediately turn off the heat.

11. Pour the lamb roll with soup into a bowl of shiitake mushrooms and potato flour, and add the chopped millet pepper.

12.After heating the pot, add 10 grams of oil., Turn off the heat after heating up

13. Drizzle the oil on the millet pepper and sprinkle a little garlic leaves on top.

Tips

The most crucial seasoning for this dish is Hainan's yellow lantern chili. Because only with it can golden soup be boiled. Blanch the required cooked vermicelli and shiitake mushrooms in boiling water, and bring the lamb roll to a boil before removing. Adding a little vinegar before serving can remove the gamey taste and enhance the freshness of lamb, and also make the soup more sour and refreshing.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4316.html