Home cooking method of lamb vermicelli;

700 grams of bone-in lamb, 100 grams of dried vermicelli

Accessories; vegetable oil in the right amount, refined salt in the right amount - 1 grasshopper, 1 gram of pepper grain, 10 grams of ginger, small onions in the right amount

Main ingredients: 700 grams of bone-in lamb, 100 grams of dried vermicelli Auxiliary ingredients: vegetable oil, salt, dark soy sauce, Grasshopper nationwide, 1 gram of pepper grains, 3 chili peppers, 10 grams of ginger, 2 scallions.

Wash the lamb cut into pieces, you can also not use the bone, so as to save time, if you use a frying pan to burn, you can cut the lamb into small pieces.

Cool water in the pot to boil and fish, mutton do not boil, so that the meat is tender.

Dry vermicelli washed in cold water, ginger slices, spicy peppercorns washed and cut into pieces, scallions washed and cut into pieces.

Heat the pan cool oil hot 7 into the mutton stir-fry water out of the flavor.

Add the soy sauce and stir fry evenly, a little bit of soy sauce is very easy to color, add more, black and affect the appetite.

Added fruits, peppercorns, hot pepper, ginger, hot pepper stir-fry flavor

Added water to more than lamb, it is best to be more, because lamb is not good to cook, loss of water more.

High heat boil, turn to medium-low heat stew, can also be poured into the casserole, stewed on low heat for about 50 minutes, mutton 9 mature or so, you can use chopsticks to gently tie in on it. Add vermicelli and simmer until the vermicelli becomes soft and absorbs the flavor of the lamb.

Cooking tips

Don't cut the mutton in large pieces, cut some of the smaller better to burn some of the time, it is very save time, burning mutton, must be burned with small and medium fire, so that the burned out of the mutton meat tender and tasty, the vermicelli don't soak too long and too soft, wash can be so that you can absorb the soup of the mutton is delicious, the vermicelli can not be boiled for a long time.