material

100g vermicelli, 200g Chinese cabbage, 500g leg of lamb with skin, 3 slices of ginger, proper amount of salt and a little white pepper.

working methods

1: Preparation materials: vermicelli 100g, Chinese cabbage 200g, leg of lamb with skin 550g, 3 slices of ginger, proper amount of salt and a little white pepper.

2: Wash the mutton and cut it into large pieces.

3: Put the mutton and ginger slices into the pot together, add water, set the fire and bring to a boil.

4. As the water gradually boils, blood foam gradually surfaced. Continue to cook for a few minutes.

5: After the blood foam is exhausted, remove the mutton.

6. Pour a proper amount of water into the casserole, add the blanched mutton and ginger slices,

7: After boiling, turn to low heat and cook for about 2-3 hours until the mutton is soft and cooked.

8: When cooking mutton, cut the vermicelli into sections and soak them in clear water.

9: When the mutton is almost cooked, the Chinese cabbage is washed and shredded.

10: When the mutton is tender, add Chinese cabbage and cook until it is raw.

1 1: Add vermicelli and cook.

12: Turn off the fire and season with salt.

13: Put it in a bowl, sprinkle with a little pepper and serve while it is hot.

14: As soon as the cabbage vermicelli was put into the pot, the mutton soup immediately felt fresh. Sprinkle some white pepper when cooking, and the fragrance will spread around immediately.

15: rich but not greasy.

The proportion and dosage of each ingredient can be adjusted at will according to your own preferences and food intake.

The cooking time can be increased or decreased according to the taste of mutton you want.