Xinjiang Noodle Soup
1.
First, put the lamb bones with meat into a boil in cold water. After the blood foam is boiled, pour out the water, re-add a pot of water to boil the meat, add green onion, pepper, and large grains of salt in the soup (this is meat fragrant). The key to not fragrant)
2.
While boiling the broth, stir-fry cabbage, carrots, green radish, and pleurotus eryngii in water for later use!
3.
After the broth is boiled, heat up the oil in a pot, add the spicy skin and chopped green onions to the pot. Add another diced tomato and stir-fry, then add half of the cooked broth and all the lamb bones! The broth is too pure, so add half of the cold water and boil it again!
4.
After boiling, add all the dishes that have been cooked in water. The nuggets are cut into pieces and boiled together in the soup.
5.
Cut another small tomato (be sure to cut into small cubes) and put it in the soup and cook together for about 5 or 6 minutes. This is the soup with white pepper, and if the soup is weak, add salt.
6.
Add the small green vegetables to the pot before mixing, finally add the coriander and minced garlic to stir the pot, turn off the heat and add an appropriate amount of vinegar (according to your own taste, if you like to eat it, it can be sour). A pot of noodle soup is ready.
Tips:
1. The ratio of boiled broth, meat and soup is 1:2, and the cooked soup should be twice that of meat.
2. There must be two small tomatoes, one chopped and fried in the pan, and the other directly in the soup.
