0 materials:

Seasoning: 7 grams of refined salt, 5 grams of chicken essence, 4 grams of white pepper, 20 grams of coriander, 20 grams of green onion, 15 grams of dried chili noodles, 2 grams of wolfberries, 100 grams of salad oil.

Practice:

1, the lamb shank meat into the water in a large fire cook 30 minutes to cure, cool standby; fat fish head slaughtered to cure, drain water.

2, the cooled lamb shank meat boneless, cut the meat into 6 cm long, 4 cm wide, 0.3 cm thick slices; haggis washed and boiled and cut into 6 cm long, 4 cm wide, 0.3 cm thick slices standby.

3, the pot into the oil burned to 50 percent hot, into the fat fish head frying on low heat for 2 minutes until the color of golden, and then fry the other side, into the soup cooked lamb shanks, cook on high heat for about 30 minutes out of the thick flavor into the soup bowl.

4, cut the lamb slices, haggis on top of the fish head, the cooked soup into the soup bowl can be.

Tips:

Features:

The new school flavor, the soup is delicious and tasty.

Note: The serving method should be according to the guest's own taste, you can put chopped cilantro, small green onion, dry chili noodles together.