Warm Stomach Lamb Soup
1.
Boil the lamb chops and lamb scorpion first, add cooking wine to remove fishy
2.
After boiling water, rinse with hot water, transfer to cast iron pot or casserole, add boiling water, add ginger, spring onion, pepper, star anise, cooking wine, turn to a low heat and simmer
3.
Rotten meat soup can be thick
4.
Prepare cabbage and sweet potato flour, soak the flour in warm water in advance. Cut the cabbage well, cut it lengthwise, separate the cabbage leaves and the cabbage gang
5.
Pour a small amount of oil into the pot, and fry the cabbage first
6.
Add cabbage leaves
7.
Add lamb soup and vermicelli, bring to a boil, add appropriate amount of salt and white pepper
8.
After the vermicelli becomes transparent, it can be served. It is rich and delicious, sprinkled with chopped coriander, like hot and sour taste, and can also put vinegar and chili oil.
9.
After drinking the soup, simply boiled lamb, dipped in freshly made chives, is delicious hand-caught meat!
10.
You can cook braised mutton with the meat left over! Stir-fry with sugar, add lamb, add potatoes and carrots, add light soy sauce, dark soy sauce, oyster sauce, red wine, black pepper, salt, add boiling water, boil potatoes and carrots until soft, just collect the juice over high heat!
11.
This braised mutton is not tainted or fishy. The meat is soft and rotten. The potatoes absorb the delicious soup and melt in your mouth. It is delicious and enjoyable with a bowl of rice!
Tips:
Braised mutton can add more black pepper and red wine to get rid of the smell!
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