Spicy Braised Lamb Vermicelli
by Enze mommy
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put the lamb in hot water, cook for about 2 minutes and then skim the froth, remove the lamb and rinse the froth on the surface of the meat with water.
2. Peel white radish and carrot into hob pieces; soak the vermicelli in water to soften.
3. Heat oil in a pot, add garlic, green onions, ginger slices and dried chilies
4. After frying the aroma, pour the lamb;
5. Pour in cooking wine, tempeh sauce, dark soy sauce, light soy sauce, rice vinegar, sugar and salt, stir fry evenly, so that each piece of meat can be evenly colored;
6. Pour boiling water into the pot, the height of the water is 3 times the height of the meat noodles;
7. Heat the soup on high heat until the soup boils again, use a spoon to skim the foam, add the pepper, star anise, and bay leaves;
8. Transfer the meat with the soup to a clay pot and simmer until the meat is rotten; after the lamb is simmered, transfer it to the soup pot, add the radish cubes and continue cooking; when the radish cubes are cooked, add the vermicelli, 1-2 minutes can.
