Every time you cook mutton stew, it will inevitably produce a by-product, which is hot and sour mutton soup. Although it is a by-product, its taste is not inferior at all. Mutton soup tastes sour and spicy, appetizing and greasy, which is a perfect match with stewed lamb chops.

simple

Half an hour

sour and hot

boiling

Composition details

condiments

Half a tomato with baby cabbage 1 auricularia auricula 10 vermicelli 1 tie

condiments

Mutton soup, 2 bowls of water, 2 bowls of pepper, proper amount of monosodium glutamate and a little chives 1 coriander 1 dried pepper 1 cooking oil.

Making steps of hot and sour mutton soup

1.

Cut half a baby cabbage into thin strips.

2.

Red tomato, an iron block.

3.

Soak auricularia auricula in warm water two hours in advance, shred or cut into small pieces.

4.

Chop the onion and coriander.

5.

Heat the wok and add some cooking oil. When the oil is hot, add cabbage, tomatoes, fungus and a piece of dried pepper and fry until soft.

6.

Pour in the soup residue from the lamb chops, add two bowls of water and cook for ten minutes, then add the vermicelli and cook for another three minutes.

7.

Put half of shallots and parsley in the leaves (where did the other half go? Go and see my other recipe, stewed lamb chops. Add some pepper and a little monosodium glutamate, and the hot and sour mutton soup is ready.

tips &； skill

Hot and sour mutton soup is a by-product of stewed mutton, so if you want to know how to make mutton soup, please see my other recipe: stewed mutton.