Mutton bone and vermicelli soup
Mutton and mutton bones are warm and suitable for eating in winterAdjust the materials and dosage according to personal taste!
Step 1 . Soak the sheep's eye bones with water in advance, and change the water several times in the middle, until there is no blood, and then wash them (soaking here for 2 hours).
Step 2 . Put the sheep's eye bone into the pot in cold water, add some white vinegar, blanch it in water, and then wash the blood foam with hot water.
Step 3 . Add boiling water to the casserole, add lamb's eye bone, add tangerine peel, ginger slices, cinnamon, and fragrant leaves, and boil over medium heat. Then turn to low heat and simmer for 2 hours.
Step 4 . Prepare white radishes and carrots and cut them into hob pieces.
Step 5 . Stew for one and a half hours, add white radish and carrot.
Step 6 . After 20 minutes, add medlar and continue to stew.
Step 7 . When it's time, put the vermicelli in the bowl, scald it twice with boiling soup, put some radish and bone soup, add some salt and pepper, and sprinkle garlic sprouts and coriander.
Step 8 . Delicious and nutritious mutton bone vermicelli soup 😊～
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