Vermicelli and pork ribs soup: Ingredients: 150g vermicelli, 200g lamb chops, 25g coriander, 40g peanut oil, 4g salt, 2g MSG, 15g cooking wine, 5g vinegar, 2g garlic, 5 grams of green onions, 5 grams of ginger, and 2 grams of pepper.

Preparation: 1. Cut the mung bean vermicelli that is too long and wash it with water;

2. Mash the garlic into puree, cut the green onion into sections, and slice the ginger;

3. Remove the roots of coriander, wash and cut into sections;

4. Wash the lamb ribs and chop into small pieces;

5. Put the pot on the fire and put Heat the oil until it is 70% to 80% hot, add minced garlic and sauté until fragrant, add mutton ribs and stir-fry repeatedly to dry out the water, add rice vinegar and simmer the ribs over medium heat, then add fresh soup, green onions, ginger slices, etc., stir-fry Bring to a boil, skim off the foam, and simmer over low heat for 1.5-2 hours. When the ribs are crispy, add mung bean vermicelli and bring to a boil. Add salt, cooking wine and MSG, cook for a while, add pepper noodles and sprinkle with coriander segments, that is Can be served in bowls.

Usage: lunch, dinner.