Name: Different Hot and Sour Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lamb; Some Rice noodles; Some Scallions; Some ginger; 1 small piece carrot; 1 piece chili; A few petals garlic; Some sesame; Some parsley; Some Sesame pepper powder; Some Soybean oil; Some Soy sauce; Some water; 1 tsp salt

Different Hot and Sour Noodles

by Mint grass 1979

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

I accidentally found a way to make hot and sour noodles, but my hot and sour noodles must be different from the authentic hot and sour noodles!
Because, we don’t even know how to make authentic hot and sour noodles, but my hot and sour noodles taste good too. Come and try it!

That time, when my kid’s father made mutton vermicelli soup, there was still a drop of spicy oil left in the oily ramen at home, so he added some and added some old vinegar. Hehe, it actually appeared in the legend. The taste of hot and sour noodles is gone, if you are interested, you can try my method.

Another advantage of this method is that the baby can eat delicious lamb vermicelli soup, but my dad and I eat hot and sour noodles! ! "

Different Hot and Sour Noodles

1. Prepare a piece of lamb.

2. Cut the lamb into thin slices.

3. Cut the green onion into sections, and shred the ginger and carrot.

4. Prepare black sesame seeds, pepper powder, dried chilies, and garlic for later use.

5. Pour garlic into a puree, chop the chili into a small bowl together with black sesame and pepper powder.

6. Pour boiled soybean oil into a bowl containing minced garlic, chili powder, black sesame, and pepper powder.

7. Prepare the right amount of fans.

8. Pour in an appropriate amount of soy sauce.

9. Pour in an appropriate amount of water and bring to a boil.

10. Add lamb slices.

11. Join fans.

12. Add 1 teaspoon of salt.

13. Just add a little coriander before serving.

14. Add the prepared spicy oil.

15. Add appropriate amount of vinegar.

Tips:
1. The acidity and spiciness can be controlled by yourself.

2. Wash the dried chili before pouring the oil, so that the color of the fried spicy oil will look better.