Seaweed, lamb rolls,

boil the seaweed, cut strips,

Burst the pot, saute the seaweed, heat the water, when the water boils, add the lamb rolls,

Then boil again, put salt, chicken essence, pepper. Out of the pot.

Soup out, add chopped green onion, chopped parsley, pepper, vinegar, drink soup.

Main ingredient: lamb, pulled pieces

Accessories: seaweed, vermicelli

Seasoning: salt, onion, ginger, monosodium glutamate, five-spice powder, vinegar, pepper, chili oil

Methods of cooking

1, white flour and water and rolled into a sheet of pasta, and then pull the finger into the size of the belly of the small fragments, sprinkle with flour to avoid sticking, set aside for spare.

2, green onion and ginger chopped, kelp, vermicelli washed and softened in warm water, kelp julienne, vermicelli cut into sections.

3, lamb thinly sliced, into a bowl with cooking wine, soy sauce, salt, onion and ginger granules, five spice powder marinade for about 10 minutes.

4, the pot of boiling water, open the pot in turn into the mutton, kelp, vermicelli, seize the piece, put onion, salted salt, monosodium glutamate, soy sauce, vinegar, pepper to improve the flavor of the stink, point of the water to open the pot again, drop into the sesame oil, into the coriander (cilantro) pot will be able to taste.

Lamb ribs, white radish 250 grams each, 50 grams of seaweed, seasonings.

Method of production

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Daikon radish, kelp shredded; mutton spare ribs with water to boil, block the foam, add wine, ginger and cook on a low fire for 1.5 hours, into the radish, then cook for another 5 to 10 minutes, add salt, kelp, monosodium glutamate, boiled.

Lamb chops 700 grams ~ 800 grams, about 20 dried kelp, 600 grams of radish, salt, soy sauce and ginger in moderation.

Gourmet Practice

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1, blanch the lamb chops in hot water, then put them in a pot, add water until it almost covers the lamb chops, and light the fire to boil.

2. Pour off the water or remove the foam.

3, kelp wash, put into the water to soak until soft, cut into 6-8 cm wide, 10 cm long small section, playing "kelp knot".

4, radish cut into small pieces.

5, in the pot of water and just pre-cooked once the ribs, high heat boil, low heat cook 1 ~ 1.5 hours.

6, add kelp, cook for 30~40 minutes, then add radish, salt and soy sauce, and continue to simmer over low heat.