Method 1:

Materials

1. 350 grams of cooked mutton, 75 grams of vermicelli, and 50 grams of carrots.

2. 20 grams of coriander, appropriate amounts of vegetable oil, refined salt, chicken essence, soy sauce, shredded onion and ginger, and stock.

Steps

1. Slice the cooked mutton. Soak vermicelli until soft and cut into sections. Peel, wash and slice the carrots. Wash the coriander and cut into sections.

2. Put a clean pot on the heat, pour in oil to heat up, add onion and ginger shreds and stir-fry until fragrant, add carrots and stir-fry, pour in broth, add vermicelli, mutton slices, add refined salt, chicken essence, soy sauce, Stir-fry until fragrant, sprinkle with coriander segments, remove from pan and serve.

Method 2:

Materials

100 grams of vermicelli, 10 grams of water-coated yellow flowers, 15 grams of water-coated fungus, 50 grams of mutton, and 20 grams of garlic sprouts. Season 350 grams of mutton soup, 5 grams of coriander, 30 grams of mutton fat, 5 grams of MSG, 5 grams of salt, and 3 grams of pepper.

Steps

1. Slice the mutton, wash the garlic sprouts and cut into 1 cm long sections, and tear the water-cooked fungus into small pieces.

2. Take a steamed bun bowl, add vermicelli, fungus, yellow flowers, garlic sprouts, and mutton slices and set aside.

3. Put the wok on the fire, add mutton soup and bring to a boil over medium heat, then add salt and pepper to adjust the taste, pour in the prepared mutton vermicelli and bring to a boil, add MSG, and pour in cooked mutton oil , sprinkle with coriander and serve.