You can also add fresh noodles to warm yourself up. Prepare mutton and carrot vermicelli soup food in advance: leg of lamb1000g of Dongru ginger slices, star anise, galangal, pepper, Amomum villosum rice wine, salt, white pepper radish, vermicelli and coriander. Production steps:
In the first step, every time a family of four has dinner, I will stew 2 Jin of leg of lamb, eat some mutton and drink some mutton soup at night, leaving some traces of mutton, and add fresh noodles for breakfast the next day. 2 kg of mutton is washed and made into 2-3 pieces, blanched in cold water, and simmered for 5 minutes on low heat to allow the blood inside to fully precipitate.
Step two, skim off the white foam, otherwise there will be a lot of blood foam sticking to the leg of lamb. At this time, you can soak the leg of lamb in warm water for a while, and then the soup is delicious without impurities.
The third step is to go home from work and stew mutton soup. I'll put it in the pressure cooker and cook it thoroughly at once. Usually stew on the kitchen stove for about one hour and twenty minutes. Add winter ginger slices, spices and rice wine, and then add warm water that has not been eaten. You can put more water.
The time to stew mutton is just enough to soak the vermicelli in warm water. After 35 minutes, the mutton is thoroughly stewed. At this time, when serving, the seasoning can be omitted one by one.
Step 4: Pour a part of mutton soup into a wok, add appropriate mutton slices and bring to a boil over medium heat. 3 wash the coriander, peel and cut a radish into pieces. Put radish slices and vermicelli into a pot, add a little salt and cook for 5 minutes on medium heat. Time is up, add a little white pepper and mix well. After turning off the fire, put in the coriander section, and the fragrance flying out is really attractive. Put it in a bowl, you will inevitably add pie to eat ~ ~ ~