Difficulty: Small dishes (intermediate)

Time: 1 hour or more

Main ingredients:

Sheep hind leg meat 80g

Cow coccyx 500g

500 grams of bovine bone

50 grams of tofu

Noodles 30g

Accessories:

Green vegetables 20g

Ginger amount

Two spoonfuls of cooking wine

5 pepper

A onion

2 parsley

Take two spoonfuls of soy sauce

Tomato 15g

Practice steps:

1. Put cold water, ginger slices and oxtail bones into a pot and cook together. After removing blood and odor, wash it for later use. Put oxtail bone, onion and ginger slices into a soup pot, pour cooking wine and bring to a boil.

2. Keep the fire on 10 minute, then turn to low heat and cook slowly for 3 hours. The stewed oxtail bone soup is thick and white. Adding ginger slices and onion segments can remove fishy smell and is very nutritious. At the same time, boil another pot of water and cook the sweet potato vermicelli until it is 80% cooked.

3. The hind leg meat of sheep is sliced with a meat hammer or the back of a knife. At the same time, prepare tofu, tomatoes, spices and so on. Prepare the original beef bone soup in the pot, add some pepper to taste, or not. After the soup is boiled, add vermicelli, tomatoes and tofu and cook for 10 minute.

4. Then pour in the chopped mutton and keep the fire boiling. The mutton will be cooked in about 3 minutes. If it is a frozen slice, it can be cooked like a hot pot before turning off the fire. Then pour in soy sauce, add salt, vegetables or coriander and serve.