Home style mutton, cabbage and vermicelli soup with chili oil(jia chang ban yang rou bai cai fen si tang fu dai la jiao you zuo fa )

Home style mutton, cabbage and vermicelli soup with chili oil

Introduction:

"Look at everyone's recipe, the mutton is filled with Chinese prickly ash, which wastes the original taste of mutton. I consulted the boss when I bought mutton. According to the boss do nothing, the effect is really good! Like light pursuit of the original might as well try it, will not regret yo. Hot soup in winter is the most popular

Production steps:

Step 1: put the vermicelli into cold water until the water boils for one minute, turn off the fire, and the vermicelli continue to soak. Or you can soak the bubbles in advance

Step 2: a kilo of lamb ribs, waterlogged water (water boil, next into the ribs to water boil again, fished out the ribs) rinse with cold water. Put cold water in the pan and add the ribs. The amount of water must be a little more, because the spareribs need to be stewed for 1 hour, and the amount of water should be almost half less

Step 3: after the water is boiled, turn the fire to medium and small fire. Be sure to use medium and small fire. The water in the pot is slightly bubbling. Cook for about an hour

Step 4: boil until the water is white and the ribs can be bitten. The soup is very delicious at this time.

Step 5: cabbage leaves tender, a cabbage cut 3 such width, ready to pot standby

Step 6: add the cabbage into the mutton soup pot (the soup comes out a little, and I save it for making noodles at night to eat o (∩)_ O ~) until the soup continues to boil.

Step 7: add the soaked vermicelli and wait for the soup to continue to boil. (once new ingredients are added to the soup, the temperature of the cold ingredients will drop, so keep boiling.)

Step 8: 2 parsley and 2 garlic sprouts each, cut into small pieces as shown in the picture, put them before the soup comes out of the pot, easy to cook

Step 9: Here's how to make chili oil. Raw materials, chili powder in 3 parts, put in 3 times. More vegetable oil, three times in chili powder. A little raw sesame, mixed in the last batch of chili powder for the last time

Step 10: Boil the vegetable oil and pour it on the chili powder twice

Step 11: add chili powder mixed with sesame seeds, then pour oil for the third time, and stir well

Step 12: This is the finished product of chili oil, red and fragrant. Eating noodles and making cold dishes are all extra points. You can try it. It's better than pouring oil once

Step 13: to get back to business, bring mutton soup to a boil, add coriander and garlic sprouts, and add half a teaspoon of chili oil! Stir well and serve

Step 14: the vermicelli absorb more water, and the soup is mixed into the vermicelli and cabbage. This soup, mutton and dish are delicious! If you like the original, try it. The picture is average, but the taste is good

Materials required:

Mutton ribs: 1 jin

Chinese cabbage: less than half a grain

Garlic sprouts: 2

Salt: right amount

Sweet potato vermicelli: right amount

Coriander: 2

Chili oil: half a teaspoon

Vegetable oil: right amount

Note: lamb ribs soup is more delicious than mutton. For example, the difference between pork and pork ribs soup. The meat on the spareribs is also more tender and tastes better. We buy 1 jin spareribs, add some fans cabbage, enough for the family. Love to eat meat to buy 2 jin out of the soup is more rich!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Ban Yang Rou Bai Cai Fen Si Tang Fu Dai La Jiao You Zuo Fa