Today, I will share with you the practice of a home-cooked dish "stewed sheep noodles". Speaking of sheep noodles, I think many people's first reaction must be cold salad. Good cold salad is really a very good way to eat, but it seems a bit out of place in this dry season.

Stewed mutton noodles

1. This is the sheep head meat we bought today. The seller handled it very cleanly. There is almost no residual wool on it, and the sheep's tongue has been removed. Now let's change the knife directly.

2. Chop the sheep's head meat into large pieces first, remove the bones inside to avoid padding teeth when eating, and then cut the sheep's head meat into pieces after all processing.

Cut off the root of Flammulina velutipes, tear it into small pieces by hand and rinse it with clean water. Two baby dishes, cut off the roots, break off the cabbage leaves one by one, wash them in clear water for several times to remove dust and impurities, then cut the cabbage leaves into large pieces and then cut them into small pieces for later use. Slice ginger into a bowl, and then grab a handful of dried peppers for later use.

3. Blanch the sheep's head with water, boil the water in the pot, put the cold water into the pot, slowly boil the blood and impurities inside to remove the fishy smell, then cook the sheep's head for about 3 minutes, then pour it out, and wash off the blood foam with warm water. Don't wash it in cold water, lest the sheepskin shrink when it is cold, and it will be difficult to chew after stewing.

4. Heat the oil in the pot. When the oil temperature is 50% hot, add ginger slices and dried peppers and stir-fry until fragrant. Pour in sheep's head meat with controlled moisture, stir-fry for 2 minutes on medium heat, and pour in appropriate amount of boiling water after the meat is fragrant. In this step, add boiling water to prevent the skin from shrinking. After the fire boils, remove the floating foam from the pot and turn to medium heat for 40 minutes.

After 5.40 minutes, the sheep's head has been stewed and the soup is thick and white. At this time, add a proper amount of salt, chicken essence and pepper, melt the seasoning first, and then pour it into the pot, so that the seasoning is not easy to agglomerate.

Then pour the cabbage blocks into the pot, keep it on medium heat for 2 minutes, cut off the cabbage blocks, add the cabbage leaves and Flammulina velutipes, let the cabbage leaves and Flammulina velutipes absorb the soup to taste, then pour a little sesame oil, and finally sprinkle with chopped green onion.

Technical points:

1. When processing sheep's face, be sure to clean the sheep's skin and mouth carefully, so as not to leave foreign bodies or wool, which will affect the taste and appearance.

2. Warm water washing and hot water stewing are to prevent sheepskin from shrinking, losing elasticity, being hard and chewy.

3. stew cabbage first, then stew cabbage leaves. Cabbage leaves rot easily if you stew them together.