First, wash the mutton in Montenegro, pour oil on the fire, stir-fry ginger with tea oil, and then add salt and grain wine to stir-fry the mutton. At this time, the heat should not be too strong, stir fry carefully for a long time, and fry the water dry, so that there will be no odor.

It is wise to soak mutton in water. After the boiled water turns white, it will foam. Take it out and add spices such as star anise and cinnamon.

In about half an hour, the mutton in Montenegro is stewed in place.

Seasoning and serving, the soup is golden and sticky, the mutton pieces are even, the vermicelli is soaked in the soup, and the transparent color is shiny, so the "black goat stewed vermicelli" will take the pot!

Taste a dish, the soup is rich, the mutton is delicate and tender, and the skin is smooth and refreshing. You can repeatedly seduce it on the taste buds and have a sip of soup, which is slightly spicy and delicious! Awesome!