1.
Cut the lamb bones in half, put them in a pot of cold water, add cooking wine, blanching water, and wash them for later use. Wash and shred cabbage for later use.
2.
Put lamb bones in a casserole, add green onion, ginger slices, and half a pot of water.
3.
After the high heat is boiled, turn to medium and low heat and simmer for 1 hour.
4.
Turn to high heat, add vermicelli, adjust a little salt and pepper, and cook for 5 minutes.
5. Add the cabbage and cook for another 5 minutes.
Tips:When choosing lamb bones, it is best to choose the bone knot, because where the meat is active meat, the stewed pork rib soup will taste better, especially the tendon. It also depends on whether the lamb bone is fresh, whether the bone is slightly pink, and whether the bone is hard enough, and then smell it to see if there is a peculiar smell.
