Steps of instant-boiled mutton Brief introduction of instant-boiled mutton

1. Prepare ingredients: 800g of sliced mutton, 280g of cabbage head (washed and diced), 260g of fine vermicelli, and/0/0g of shrimp, sheep bone and fish.

2. Prepare auxiliary materials: 60g coriander powder, 60g pickled leek flower, 50g sesame sauce 120g, 50g cooking wine, 50g fermented bean curd 1 piece, 50g pickled shrimp oil, 60g Chili oil, 50g soy sauce 150g, 25g sesame oil, 50g vinegar, 60g chopped green onion and a piece of ginger.

3, production method: boil a pot of boiling water, put the sheep bones, fish, ginger slices, shrimp into the pot to boil soup;

After the water is boiled, put a small amount of meat slices into the soup and break them up. Take them out when they are grayish white, dip them in the adjusted seasoning, and then eat them with the rinse to avoid being too old and affecting the freshness. Rinse the sliced meat, add cabbage head and fine vermicelli (frozen tofu, white tofu, sauerkraut, spinach, etc. ) and eat it as soup.