Zhu Hou Lamb and Spinach Noodles
by Luoyuexuan
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cut the leg of lamb and soak in water to remove blood
2. The mutton after the bloody water is blanched, rinsed and put into the pressure cooker, the water is higher than the two knuckles of the mutton.
3. Take out the lamb stewed in the pressure cooker and set aside the lamb soup.
4. Pour oil in the wok, stir-fry the prepared ginger, garlic and dried chili until fragrant, pour the lamb and stir-fry with cooking wine, and then add other auxiliary ingredients.
5. Pour the mutton soup in the pressure cooker into the wok, add Zhuhou sauce, add more soup, add a few pieces of rock sugar, add a little salt, and simmer over medium-low heat.
6. I prepared the spinach noodles in advance, blanch the spinach into a juice, add salt to make the dough and it's ok!
7. Roll out the dough, fold it back and forth, and cut it to the width you want.
8. The noodles are cut, and the lamb is ready!
9. Under the boiling water pot
10. Of course, noodles can also be made into noodles.
11. Pour the mutton soup and add a few pieces of mutton. The fried leeks are served with them, so there is almost no need to add seasoning!
Tips:Because the lamb is stewed in a pressure cooker, don't take too long when you cook it in a wok! !
