How does Xi 'an make mutton and bread pieces in soup?

Ingredients: leg of lamb 800g.

Accessories: auricularia auricula 30g, daylily 30g, Longkou vermicelli 2, ginger 1 root, onion 4, stew 1 root, salt, pepper 1/2 tablespoons, coriander 2 and garlic sprout 2.

1, prepare raw materials.

2. Boil the pepper with water, boil the mutton together, remove the mutton and wash it for later use.

3, mutton, onion, ginger, stew packets, put them in the pot to boil together, and clean the foam.

4, simmer until the soup is milky white, and the water volume is reduced by one-third. About 2 hours, add salt and continue to cook for 30 minutes.

5. Take out the mutton.

6. Soak the auricularia auricula and daylily in clear water and drain them, and make baiji steamed buns in advance. Serve with side dishes, vinegar, garlic, Chili sauce and kimchi.

7. Soak the vermicelli in soft water.

8. Chop or chop, add fungus, day lily, vermicelli and shredded mutton.

9. Add the cooked mutton soup. Sprinkle with garlic and coriander.