Seasoning: dried pepper grains, pepper, ginger, rice sea pepper minced, fresh green pepper, bean curd, monosodium glutamate, marinade oil, green onion, green onion handle, coriander knots, salt and so on.
The practice of mutton rice noodles
1. will be cut into large pieces of mutton with skin, with the head of the sheep, sheep's feet, mutton together into the pot to join the dry peppercorns, ginger, scallions with the boil, to be cooked meat, cooled and cut into thin slices, bones into the soup continue to simmer.
2. rice noodles with boiling water 1 ~ 2 hours, hair soft, fish out and spare.
3. large bowl of green pepper, monosodium glutamate, salt, pepper, brine oil.
4. Bamboo funnel ladle filled with rice noodles, scalded in boiling lamb broth, put into a bowl with lamb broth.
5. Mutton and minced mutton hot in scalding soup, put on top of the rice noodles, sprinkle with green onion, cilantro knots on the table.
6. According to their own tastes add rice sea pepper, bean paste and mix well to eat.
Tips: rice noodles in cold water over medium heat to boil to soften.
Tips: Boil the rice noodles in cold water over medium heat to soften them.