Practice 1:
Ingredients:
Sheep bones, cabbage, vermicelli, parsley, dried jujubes, ginger, vinegar, salt, peppercorns, sesame oil, white wine, pepper
Practice:
Buy back the sheep bones in cold water to remove the blood, and then use the boiling water to boil a good soaked sheep bones, repeat the step three times, to ensure that the treatment of the The first thing you need to do is to make sure that you have the right ingredients for your meal. The noodles should be soaked beforehand.
Put the processed sheep bones into the pressure cooker, put in a few slices of ginger, white wine, peppercorns, and then put in four or five jujubes, pour in the right amount of boiling water, and stew.
About half an hour should be pot on the open, the sheep soup and sheep bones together into the pot, put the right amount of salt, into the cut cabbage shredded with stew.
When the cabbage is almost stewed, put in the vermicelli, and continue to stew for five minutes on low heat, then put in the appropriate amount of vinegar and pepper, and finally a few drops of sesame oil, sprinkle parsley on it.
Tips:
1, mutton should be soaked in cold water first, the blood soaked out and then use boiling water to scald the mutton bones, so that it will deal with a very clean and delicious.
2, do not use the pressure cooker, sheep bone stewing time should be longer, how to be more than an hour.
3, pepper, jujube and white wine will make the lamb delicious and fragrant, but do not like can be put straight ginger on it.
4, fans and cabbage added to the lamb bone soup can be unctuous, mung bean flour fans are the best.
5, sour and spicy lamb soup is delicious, like to eat vinegar and spicy people, vinegar and pepper can be put more, you can also put chili oil.