Chinese Food
Yanggu vermicelli soup
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Cooking ingredients
Cooking Steps
Step1:Soak the mutton bone in cold water. Soak the blood water. Blanch the mutton bone in boiling water. Repeat three times (your home is clean
Step2:Put the cleaned bone into the pressure cooker. Put the sliced ginger
Step3:Add a little pepper and white wine
Step4:Put in some dates
Step5:Pour in half the pot of boiling water. Start stewing lamb chops
Step6:Cut cabbage into thick filaments for use
Step7:About half an hour later. Pour the mutton soup and mutton bone into an iron pot. Add two spoonfuls of salt. Put the cabbage shreds into the pot and open fire to stew. At this time, soak the vermicelli in boiling water
Step8:When the cabbage is almost stewed, put the vermicelli in the pot
Step9:Simmer for another 5 minutes. Add 1 tablespoon vinegar
Step10:Then add some pepper to taste
Step11:Finally, drop a little sesame oil. Sprinkle some sliced cilantro.
Cooking tips:Pay attention to these - 1. Soak the sheep bone in cold water first. Soak the blood water and then scald it with boiling water. It's absolutely clean and delicious. 2. If you don't use pressure cooker, the time will be longer. At least one hour or more. 3. The addition of pepper, white wine and jujube can make the sheep bone and mutton better to eat. If you don't like it, you can ignore it. Just put ginger, you can 4. Add cabbage and vermicelli to relieve greasiness. Vermicelli It is better to use mung bean vermicelli. 5. The mutton soup is good to drink. It is sour and spicy. Remember to put more vinegar and pepper when you love vinegar and spicy. You can also put chili oil. There are skills in adding coriander and making delicious dishes.
