How to make Xinjiang rice soup

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  1.Prepare the ingredients.Lamb, carrots, tomatoes, potatoes, spinach, green peppers, onions.

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  2.Cut the mutton into small pieces and set aside

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  3. Dice potatoes, carrots, onions, green peppers, and dice tomatoes and set aside

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  4. Chop an appropriate amount of onions, garlic, and dried chili peppers and set aside

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  5.Cut the spinach into small pieces and set aside

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  6.Knead the dough and add it to the flour.A small amount of salt, add water and knead the noodles.When kneading the dough, you must add water little by little to avoid overfilling it.

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  7.Knead until the surface is smooth, cover with lid and let rest for 30 minutes.

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  8.Heat the oil pan, pour the onion, garlic and dried chili pepper into the hot oil and stir-fry p>

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  9. Then pour in the mutton and stir-fry until the mutton turns white and changes color.

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  10.Then add carrots, onions, green peppers, and diced potatoes and stir-fry

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  11. Then add the tomatoes and stir-fry over high heat until the tomatoes produce soup.

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  12. At this time, pour water into the pot.The amount of water is a little more, thinking that it will be in the soup later.Cook noodles.It takes about 3 to 5 minutes for the water to boil to cook the noodles.

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  13.After waking up, roll the dough into thin slices with a rolling pin, and then cut into long strips

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  14.Pull all the long strips into small pieces similar to this.

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  15. To pull the dough directly into the pot, be sure to pull it quickly, otherwise the front The ones you pull in are cooked, but the ones behind are still raw.

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  16. Bring the dough to a boil over high heat and cook over medium heat.It will be done in about 2 minutes.

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  17. Then add the prepared spinach segments.

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  18.Add an appropriate amount of salt and a spoonful of vinegar to taste.Bring to a boil and it's ready to go.

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  19.Finished Product