Lamb Soup, Bitter Tongue and Lentil Noodles (local Spot)
1.
Stew the lamb bone soup one day in advance and remove the slick oil after cooling
2.
After washing the lentils, dry-fry them in a pressure cooker for a while (easy to ripen)
3.
Add lamb bone soup, cover with high pressure for 20 minutes
4.
Add Ling-shaped noodles and cook, add tomato diced pieces, minced Chinese pepper (leeks or chopped green onions, put in a bowl for oil), salt, turn off the heat and remove from the pot
5.
It's more flavorful with salted leeks and sugar garlic