Mint Lamb Rice Noodles
1.
Clean the lamb bones and mutton, pour them into the pot, add star anise, pepper, ginger slices, add water and boil until boiling, skimming the froth, remove and set aside.
2.
Pour the lamb bones and mutton into the casserole, add enough water at one time, add the smashed ginger and simmer slowly. Do not cook the lamb for too long. Take out 1 hour after the water is boiled and cut into thin slices for later use. Continue cooking the lamb bones More than 2 hours, until the soup turns milky white.
3.
Mince the washed onions and garlic, and set aside mint leaves.
4.
Soak the rice noodles in advance, blanch them in boiling water and drain them for later use.
5.
Pour a little oil into the pot to heat up, add the chopped green onion and garlic until fragrant, then add oil chili, Laoganma, soy sauce and stir fry for a while, then pour in the lamb bone soup, finally add salt, MSG, and taste very fresh and turn off the heat. .
6.
Pour in a large bowl of rice noodles, put lamb slices on it, and add to the prepared soup. If you like to be jealous, you can put some in, and then add mint.
