#trust of Beauty# Carrot Lamb Chops Vermicelli Soup
1.
Rinse the lamb chops in clear water with bleeding water and put them in boiling water to blanch the blood inside (when washing, put some starch to wash it very clean)
2.
Carrot, long yam changed to knife
3.
Prepare a light lamb chop soup with accessories, no chili and spices are needed
4.
Pour boiling water into the pot and boil the carrots first (the carrots are harder and cook for a while)
5.
Put the lamb chops after boiling (the lamb chops should be rinsed with hot water after blanching)
6.
Put some tangerine peel, hawthorn, ginger
7.
Pour some cooking wine
8.
Add the green onions and simmer first
9.
When the stewing pot is opened, pour the long yam and continue to stew
10.
Lamb chops and carrots are almost soft, add some salt and simmer for flavor
11.
After the stew, sprinkle some pepper
12.
A big pot of soup, not a few spare ribs are milky white after being stewed
13.
Boil the vermicelli in white water
14.
Put the vermicelli into a bowl and add the stewed carrot and lamb chop soup, the vermicelli soup is ready
15.
Sprinkle some chopped green onion
Tips:
1. Lamb and lamb chops are generally not easy to clean, so add some starch in the water when washing, it is easy to clean
2. Lamb and lamb bone blanching water is not only blanching blood impurities, but also part of its own fishy mutton, so it is better to stew and blanch water.
3, Tangerine peel, hawthorn, put a little not only to remove the fishy mutton, but the lamb is also stewed.
4. Simmer it over low heat and taste delicious
