1. Soak the leg of lamb with appropriate amount of water for 1 hour
2. Lamb in cold water, add 3 slices of ginger and 1 spoon of pepper to blanch the blood foam
3. Put pepper, star anise, bay leaf, Baikou, Angelica dahurica, tangerine peel, cumin in a bowl, pour in a suitable amount of water and soak for 5 minutes to remove the bitterness
4. Add vegetable oil to the pot and fry the crucian carp until golden on both sides
5. Pour in some warm water
6. Add 3 slices of ginger, green onion and drained spices, skim off the foam, bring to a boil, turn to low heat and cook for 1 hour
7. Season the broth with salt, remove the lamb and slice it
8. The rice noodles are cooked and cooled and put in a bowl, add the filtered broth, put the lamb slices, add green onion and coriander.
Tips:When frying the fish, don’t stir it in a hurry, and don’t have too little oil. Turn it over after setting the shape.
