1. Lamb bones, fans
2. Put the lamb bones in cold water and boil, skim the foam, and cook for five or six minutes.
3. Remove the blanched lamb bones to control the moisture
4. Put in enough hot water, add three or four slices of ginger, bring to a boil over high heat, turn to medium-low heat and simmer.
5. Simmer for about 60 minutes, the broth turns white, add salt
6. Put in fans
7. Cook the vermicelli thoroughly and turn off the heat.
8. According to your own taste, add white pepper and coriander to enhance the flavor.
Tips:no.
