Mutton soup noodle method

Ingredients: sheep hind leg meat1000g, dried noodles 200g, vermicelli 50g.

Accessories: onion, coriander, pepper, fennel, salt, ginger, 3 dried red peppers, pepper, vinegar and monosodium glutamate.

Method for making mutton soup noodles

1. Put the mutton in a cold water pot, bring it to a boil with high fire, and skim off the blood foam.

2. Put pepper and fennel into the seasoning box.

3. Add onion, ginger, dried pepper and seasoning box, simmer for 1 hour until the meat is soft and rotten, remove and cool.

4. Fans are soft.

5. Put the vermicelli into the mutton soup and cook until soft.

6. Cut mutton.

7. Chop onion and coriander for later use.

8. Add mutton.

9. Add dried noodles and cook.

10, add salt, pepper, monosodium glutamate and vinegar, stir well, and turn off the fire.

1 1, add chopped green onion and coriander.

12, put it in a bowl.