Farmhouse mutton soup
The traditional method is actually very simple, stewed for a long time, so the smell of mutton is gone. There is only a strong fragrance. After the soup is stewed, add cauliflower, shredded agaric, and home-made sweet potato powder. Finally, I'll have some tender garlic sprouts and coriander, drenched with bright red pepper oil. It's red, white, yellow, black and red. It's really beautiful.I can't use it all, because I haven't been to the supermarket recently. In my hometown, I made them at the spice stall in the market. There are many kinds.You can buy bags of brine burning materials
Step 1 . Put lamb and radish in cold water, boil them together for a while until a lot of dirt comes out. Remove the lamb and wash it thoroughly, then discard the radish.
Step 2 . The lamb and spices were stewed together until the soup turned white. I stewed for five hours, cooled it down, and used the extracted sheep oil to heat chili oil, which was really great.
Step 3 . Add yellow cauliflower and fungus and cook for a while, season, salt, and pepper.
Step 4 . Put in the vermicelli and cook until it's 80% cooked (if cooked to the desired softness, it will become greasy when eaten later).
Step 5 . Before serving, add cilantro and garlic sprouts, a little MSG, and sesame oil.
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