Ingredients details

One pound of mutton, a handful of water-coated fungus, a handful of yellow flowers, a handful of dragon-kou vermicelli, two buns of green garlic sprouts, an appropriate amount of small white radish, a grass fruit, an appropriate amount of sesame oil, an appropriate amount of coriander, an appropriate amount of MSG, an appropriate amount of pepper. The right amount of salt, the right amount of star anise, the right amount of bay leaves, the right amount of green onions, the right amount of ginger. The traditional method is actually very simple. It is stewed for a long time, so the smell is gone. There is only a strong aroma. After the soup is simmered, add day lily, shredded fungus, and homemade sweet potato starch. Finally, add some tender garlic sprouts and coriander, drizzled with bright red chili oil, red, white, yellow, black and red, it is really beautiful.

1. Put mutton and radish in cold water, boil them together for a while, until a lot of dirt comes out, take out the mutton, wash it, and discard the radish.

2 Stew the mutton and spices until the soup turns white. I simmered it for five hours, cooled it, and used the mutton fat to boil the chili oil, which is great. 3 Add daylily and fungus and cook for a while, season with salt and pepper.

4 Add vermicelli and cook until cooked (if cooked to the desired softness, it will become greasy after eating for a while).

5 Before serving, add coriander and garlic sprouts, a little MSG, and sesame oil.

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