The rainy season in the south is humid. Recommend a home-cooked bamboo and mutton casserole, which is easy to learn. Stewed with column sauce, bean paste, red fermented bean curd and crystal sugar, and added with horseshoe and fried yuba, it can not only neutralize the heat of mutton, but also increase the sweetness of soup. Very delicious! If you don't write well the first time, just take a look!

Composition:

600 grams of mutton brisket

Yuba 150g

Horseshoe 200g

Appropriate amount of garlic seedlings

Appropriate amount of red onion

2-3 pieces of red fermented bean curd

Column sauce 10g

Red bean paste 10g

Two cloves of garlic

4-6 slices of ginger

A slice of dried tangerine peel

Medium fuel consumption

Proper amount of soy sauce

A little white vinegar

Step 1/4

First of all, deal with mutton brisket to remove fishy smell. Stir-fry the cut lamb brisket directly in the hot pot. When the smell overflows, pour cold water and a little white vinegar, boil for 1-2 minutes, and take it out for use!

Step 2/4

Put oil in a hot pan, saute red onion, garlic slices, ginger slices and garlic sprouts, add red bean curd, bean paste and red bean curd paste, stir-fry evenly, add crystal sugar and dried tangerine peel soaked in water in advance, then pour in mutton brisket and peeled horseshoe, then pour in boiling water to submerge mutton brisket, add salt, consume oil and light soy sauce for seasoning, and turn over after boiling over high fire.

Step 3/4

When stewing, we will deal with yuba. When the oil is heated to 50% to 60%, add dried yuba and fry until golden brown. Take it out quickly and soak it in warm water for 10 minute until there is no hard core. (Actually, yuba can be fried in the market. )

Step 4/4

When the mutton brisket is almost stewed, add yuba, turn to high heat and cook until yuba is soft. Finally, sprinkle with minced garlic, which is steaming, soft and juicy, sweet and delicious. It is the first choice for dehumidification and health preservation in rainy season, simple and easy to do!