1. Prepare the ingredients, lamb slices, beef tendon balls, and cabbage after washing and cutting into long strips.
2. Boil the water in the pot, put the beef tendon balls and cook for five minutes, then put the rice noodles in the pot.
3. Put the cabbage in the pot.
4. Cover the pot and simmer on high heat. After boiling, change to low heat and cook for another six minutes.
5. Add an appropriate amount of peanut oil.
6. Add the right amount of salt and put it in the pot.
7. Put the sliced lamb into the pot after the dishes and rice noodles are cooked.
8. Pour in an appropriate amount of oyster sauce and turn off the heat when the sliced lamb is cooked.
Tips:Sheep slices are easy to cook, so put it in and cook for about 30 seconds at the end. I didn’t soak the rice noodles in advance, so the cooking time should be shorter. I've got a lot of energy.
