Cut the mutton into pieces, blanch it in a boiling water pot, and drain the blood. 2. Put the cooked mutton into a wok, add cold water until the meat has passed, and add onion, ginger and pepper. I don't like to add too much seasoning, which will cover up the delicious mutton. A few prickly ash can remove the smell of mutton. After the water boils, turn to low heat and stew for about an hour. When the meat is soft, add Lycium barbarum, carrot and soaked vermicelli and cook for a while. Finally, add salt, vinegar and a little soy sauce and cook the noodles in another pot. Take out the noodles, pour the mutton soup on it and sprinkle some coriander. This bowl of noodles is made with a knife (see the picture below), and the two kinds of pasta introduced are also delicious. 1. The essence of this bowl of noodles lies in soup, and the mutton soup should use the best fresh mutton. It is best to use mutton, which is not only delicious but also fresh and tender, suitable for the elderly and children. Mutton is divided into sheep meat and goat meat. Mutton has a light smell, while goat has a heavy smell. The difference between the two is that the meat color of sheep is deep red, the meat quality is solid, the muscle fibers are delicate and soft, and a small amount of fat is mixed between muscles; Goat meat is red, soft and thick, and contains no intermuscular fat. 2, pepper is very onion can remove the smell of mutton. 3, coriander and vinegar can be greasy. 4. Don't use pressure cooker and rice cooker to make this mutton soup, but use casserole or household iron pot (stainless steel pot) to stew slowly, so that the stewed soup is mellow and delicious! In the past, mutton soup was cooked in an electric cooker, and the soup was very clear, so it was not delicious to stew mutton soup. There are three ways to cut handmade noodles in Shanxi (see photo): the first one: willow leaves-this shape looks like willow leaves at first glance. The second type: chess face-it is said to be like a chess piece, and I don't know what kind of chess piece it is, which is very suitable for making noodle soup. The third type: the cut surface of the knife is shorter than the handmade surface we often make.

Technology: stew

Taste: salty and delicious

Time:

Heat: Lower heat.

Composition:

Appropriate amount of noodles (raw), vermicelli, mutton, carrot 1, medlar, onion, ginger, pepper and salt.

Cooking steps:

1. Cut the mutton into pieces, blanch it in a boiling pot, and remove the blood.

2. Put the cooked mutton into a wok, add cold water until the meat has passed, and add onion, ginger and pepper. I don't like to add too much seasoning, which will cover up the delicious mutton. Adding some pepper can remove the smell of mutton.

After the water boils, turn to low heat and stew for about an hour. When the meat is soft, add medlar, carrot and soaked vermicelli and cook for a while.

4. Finally add salt, vinegar and a little soy sauce.

5. Cook the noodles in another pot, remove the noodles, pour the mutton soup and sprinkle some parsley. This bowl of noodles is Daoxiao Noodles (see the picture below), and two kinds of pasta introduced for noodle soup are also delicious.

Cooking skills:

Three knife methods for handmade noodles in Shanxi;

The first type: willow leaf surface-this shape looks like willow leaves at first glance.

The second type: chess face-it is said to be like a chess piece, and I don't know what kind of chess piece it is, which is very suitable for making noodle soup.

The third type: the cutting surface of the knife-shorter than the handmade surface we often make.

The essence of this bowl of noodles lies in soup, and the mutton soup should use good fresh mutton. It is best to use mutton, which is not only delicious but also fresh and tender, suitable for the elderly and children. Mutton is divided into sheep meat and goat meat. Mutton has a light smell, while goat has a heavy smell. The difference between the two is that the meat color of sheep is deep red, the meat quality is solid, the muscle fibers are delicate and soft, and a small amount of fat is mixed between muscles; Goat meat is red, soft and thick, and contains no intermuscular fat.

Pepper is very green, which can remove the smell of mutton.

Coriander and vinegar can relieve boredom.

Don't use pressure cooker and rice cooker to make this mutton soup, but use casserole or household iron pot (stainless steel pot) to stew slowly, so that the stewed soup is mellow and delicious! In the past, mutton soup was cooked in an electric cooker, but the soup was very clear, and the delicious mutton soup could not be stewed.