Health benefits
Beancurd stick: delay aging, antioxidant, anti-cancer and prevent cancer
Vermicelli: enrich blood, low protein
Star anise: regulate qi, Pain relief and dispel cold
Ingredients
Lamb neck chop ( 500g ) | Yuba ( 2 roots ) |
Black fungus ( 6 ) | |
Octal anise ( 2 pcs ) | Cinnamon ( 2 grams ) |
Geranium leaves ( 4 pieces ) | Zanthoxylum bungeanum ( 3 grams ) |
Onions ( 5 grams ) | Ginger ( 5 grams ) |
Garlic ( 5 grams ) | Cooking wine ( 10g ) |
Cilantro ( 2 pcs ) | Salt ( Adequate amount ) |
Oil ( appropriate amount ) | White pepper ( appropriate amount ) |
How to make mutton vermicelli soup
1.Chop the lamb neck chop into sections and soak in water for an hour.
2.Prepared spices
3. Soak black fungus and yuba in advance and wash them, wash and set aside coriander.
4. Soak the fans in cold water in advance.
5. Put the lamb neck chops into the pot with cold water and add two pieces of ginger.
6.Skim off the scum
7. Remove the lamb neck chops
8.Put it in a bowl
9.Put into another pot and add boiling water.
10.Add cooking wine
11. Add onions, ginger, garlic and spice packets.
12.Bring to a boil.
13. Turn to low heat and simmer for about 1 hour.
14.A pot of thick soup with lamb chops is ready.
15. Pour some of the lamb chops and soup into a casserole, add black fungus and Cook the yuba for 2 minutes.
16. Add the soaked vermicelli and continue cooking for 3 minutes.
17.Add white pepper.
18.Add salt.
19.A pot of fragrant mutton vermicelli soup is completed.
20. Add a spoonful of spicy oil and sprinkle with minced coriander.It’s so delicious!
Tips
1.Soak the lamb neck chops in water for an hour to release the blood inside; 2.Add enough water to the stew pot at one time, without adding any more water in between; 3.After the water boils, simmer over low heat to ensure adequate nutrition.Released, the meat will taste softer.
Warm reminder: What I made is for two people.The ingredients can be increased or decreased according to personal needs.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
