The Best Lamb Noodle in My Heart
by Papa Wen's Private Kitchen
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Dice lamb, prepare scallions, ginger, and garlic.
2. Stir the scallion, ginger, garlic in a hot pan with hot oil, add the diced lamb and stir fry.
3. Stir-fry the lamb repeatedly until the fat is fried, add a little pepper powder, two spoons of salt, and half a spoon of sugar to continue to fry.
4. When the mutton fat is fried and the meat becomes darker, add appropriate amount of soy sauce and light soy sauce and stir fry.
5. After the diced lamb is colored, stir-fry for a while, add two bowls of water, and simmer for 20 minutes on low heat. This step is mainly for simmering the soup.
6. Dice potatoes, old tofu, radish, and green pepper.
7. Fill the pot with water, put the diced potatoes, tofu, and radish into the mutton soup and cook together. Cover the pot and simmer for about 15 minutes.
8. You can substitute any noodles for the Wowo noodles bought in the market. Hand-made noodles are the best.
9. When the vegetables are cooked, add the noodles, put an appropriate amount of vinegar, and add green peppers, shallots, and coriander when the pot is about to rise, and you are done! (This time Dad didn't have time to make hand-made noodles, so he used the Wowo noodles he bought. You can use various kinds of noodles instead.)
10. You're done, add in your own chili oil, and a bowl of daddy-flavored lamb noodles is ready. It is so fragrant. Take the ingredients seriously, and the food will give us rich feelings. I hope you also have such a bowl of childhood memories and warmth. .
