Main ingredients: lamb hind leg meat 1000 grams, 200 grams of noodles, 50 grams of vermicelli

Accessories: green onion moderate, coriander moderate, pepper moderate, cumin moderate, salt moderate, ginger moderate, 3 red dry chili, pepper moderate, vinegar moderate, MSG moderate.

How to make lamb hanging noodle soup

1, lamb into the cold water pot, boiled over high heat, skimmed off the blood foam.

2: Put the peppercorns and cumin in a spice box.

3, add green onion, ginger, dried chili, seasoning box, simmer on low heat for 1 hour, until the meat is soft and tender, fish out and let cool.

4, vermicelli soften.

5, put the vermicelli into the soup in which the mutton is cooked, and cook it to soften.

6: Slice the lamb.

7: Chop green onion and cilantro and set aside.

8: Add the lamb.

9: Add hanging noodles and cook.

10: Add salt, pepper, monosodium glutamate (MSG) and vinegar and stir well, turn off the heat.

11: Add chopped green onion and cilantro.

12, served in a bowl.