Ingredients: mutton, sweet potato vermicelli, ginger, onion, cinnamon, fennel, pepper, pepper granules and coriander.

1. Try to use sweet potato vermicelli, which is resistant to cooking and oil, smooth and smooth. It is best to use mutton breast meat, sheep hind leg meat and other mutton with some grease. First soak the vermicelli in cold water until soft. Cut the mutton into palm-sized pieces and rinse them repeatedly for later use. You can prepare onions, ginger, cinnamon, pepper and fennel, and use more fennel.

2. Put the mutton in the pot and blanch it with cold water. After the fire is boiled, cook it for half a minute, and then remove the mutton for later use.

3. Add water to the pot again, put the blanched mutton pieces, put the seasoning dry ingredients into the bag, bring to a boil with high fire, cover the lid, simmer for an hour with low fire, remove the mutton and put it aside until the mutton soup is cooked. Don't add any seasoning.

4. Boil the water in the pot, put the soft noodles in the pot, cook for three or two minutes, boil the hard core in the middle, remove it and put it in a big bowl.

5. Add salt, pepper, monosodium glutamate, sliced mutton and chopped parsley to the bowl, or add some garlic sprouts. Pour the mutton soup into a bowl, pour a spoonful of oil and spicy seeds, soak some bread, and a bowl of mutton in the bowl will be ready.

Braised Lamb in Brown Sauce

Ingredients: mutton, carrot, green onion, onion, ginger, garlic, dried pepper, pepper, star anise, cinnamon and fragrant leaves; Pixian bean paste, soy sauce, cooking wine, sugar, salt.

1. Wash the mutton and chop it into large pieces, cut the carrot into hob pieces, shred the onion, cut the onion into large pieces, slice the ginger, mash the garlic and use other seasonings.

2, mutton drowning, mutton cold water pot, cook for about 3 minutes, remove and drain for later use.

3. Put the right amount of oil in the pot. After heating to 60% over medium heat, add 3 tablespoons Pixian bean paste, stir-fry red oil over medium heat, and then add onion, ginger and garlic to the bottom of the wok.

4. Put the blanched mutton in the fire and stir-fry for 5 minutes until the mutton skin is tight and tasty. Add shredded onion, star anise, pepper, fragrant leaves, dried peppers and fragrant fruits, stir-fry for 3 minutes on medium heat to give off fragrance.

5. Add two bowls of water to the pot, add carrots, add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, bring to a boil with high fire, simmer for 40 minutes on medium fire, and put salt before taking out.