Lamb Belly and Big Bone Noodle Soup

Lamb Belly and Big Bone Noodle Soup

1. Knead the noodles at least two hours in advance: add 4 grams of salt to the flour and 30 degrees of warm water about half of the amount of the flour, mix the noodles into a smooth dough, and then cover the cloth for more than 30 minutes

2. Divide the flour into a dough, knead it into a small dough, and cover it with a cloth for about 15 minutes

3. Then use a rolling pin to roll out a long piece, pressing a mark in the middle with chopsticks

4. The surface of each dough should be smeared with oil and sealed with a fresh-keeping bag after all is finished, for more than 1 hour. In this way, after a few steps of noodles, the noodles will be chewy and tasty when they are cooked.

5. Wash the big bones with cold water and put it into the pot

6. When the scum floats, remove the scum and remove it, and wash the surface of the big bone with hot water to thoroughly wash the scum

7. Put the water in the pot, then put the big bones, add sliced ginger, 2 star anise, about 20 peppercorns, turn to a low heat and slow cooker.

8. Boil the big bone soup for about 2 hours, skim off the slick oil and use only the clear soup

9. Wash lamb belly and cut into mahjong pieces

10. Put the pork bone clear soup in the casserole, put the lamb, and then put the ginger and the right amount of angelica

11. After the high heat is boiled, simmer for one hour on low heat until the meat is soft and rotten

12. Take the right amount of soup and meat, I only make two bowls at a time, my family has many, so I make three pots

13. Add salt and pepper to taste

14. Pull the noodles into long strips by hand and cook them, and finally cook some vegetables

15. Put the boiled noodles in a bowl, then add coriander and cooked quail eggs, you can also put a little chili oil, let's start