1. Fresh lamb rolls are ready.
2. Wash the green radishes, carrots, and coriander, and set aside with tofu.
3. Cut tofu into thick slices.
4. Cut green radish and carrot into thick slices.
5. Slice ginger and green onions, set aside with the aniseed.
6. Cut the chives into sections, and chop the green onion leaves into finely chopped green onions.
7. Heat the wok with oil, add green onion and ginger, stir-fry the aniseed, stir-fry the radish slices, and add the fragrant aroma.
8. Add appropriate amount of hot water.
9. Add tofu, dried vermicelli, add salt and pepper. Bring to a boil, change to low heat and simmer for 10-15 minutes.
10. After the vermicelli becomes soft, add the lamb slices, lightly blanch for about one minute, add the MSG, and turn off the heat.
11. Add a small amount of pepper to the soup bowl.
12. Put the stewed soup into the soup pot and stir it gently. Sprinkle with chopped green onion and coriander.
13. You're done, let's eat.
Tips:Don't like lamb slices, you can also choose to cut lamb into slices. \nThe vermicelli can be soaked in advance, which can save time when stewing. \nFor tofu, you can also choose soft tofu. \nMutton slices must be put later, it can’t be blanched for a long time, it is easy to get old. \nThe amount of pepper can be more, and it will taste good.
