Materials:
Ingredients: 450g mutton (hind legs).
Accessories: 8- 10 twig of mint, 200ml of water, 2 tablespoons of fermented juice, 5 tablespoons of soy sauce/kloc-0, 2-3 tablespoons of olive oil, a little black pepper, 2 tablespoons of mustard and a little refined salt.
Steps:
1. Marinate the leg of lamb with a little salt and black pepper for 5 minutes.
2. Heat in an olive oil pot with high fire, fry the front and back of the mutton and take it out of the pot.
Sprinkle mustard seeds on mutton noodles
Step 4 pour in the plum sauce
5. Pour in soy sauce and 200ml water.
6. Sprinkle with mint leaves, cover the top with plastic wrap, and bake in the middle layer of the oven 180 degrees for 3 hours. Take it out and turn it over twice to continue baking. If you don't have an oven, you can use an enamel pot or a cast iron pot. After the fire boils, simmer for 2-3 hours and turn the lid over.
7. The soup is coming out soon. Pour the juice on the noodles and sprinkle with mint leaves.