Lamb Noodle Soup
1.
First prepare lamb and beef stick bones.
2.
Soak the material in clean water overnight to remove the blood. Change the water several times in between.
3.
The soaked lamb and beef stick bones are blanched separately, and the blood foam is skimmed.
4.
Change the water in the pot again, add beef stick bones, bring to a boil over high heat, put in the wrapped material bag over medium heat and keep the big water splashing in the pot rolling for 2 hours.
5.
Pour the cooked soup into a casserole, add large pieces of mutton, and continue to cook for 3 hours on low heat.
6.
After the mutton soup is cooked, set aside.
7.
Set up another pot to cook noodles.
8.
Mince green garlic.
9.
Transfer the cooked noodles to a bowl, cut a few slices of cooked lamb, add lettuce, green garlic, and top with hot lamb soup.
Tips:
1 Sheep noodle soup is suitable for winter and warm. 2 Hand-rolled noodles are better than dried noodles. 3 There is already salt in the lamb soup. You can add salt according to your taste when the noodles are cooked. 4 The pepper powder can be put in a little bit, and the taste is better.
