Mutton and vermicelli soup(yang rou fen si tang )

Mutton and vermicelli soup

Introduction:

"In fact, it's a more suitable Soup for winter. For people who are not easy to get angry, such as me, it's no problem to eat it in summer. It can be changed slightly. For example, the soup of pickled cabbage, mutton and vermicelli is also delicious."

Production steps:

Step 1: Boil the water in the pot, add the vermicelli after the water is hot (I usually don't soak the vermicelli in advance, this thing is easy to be cooked).

Step 2: soften the vermicelli, add mutton slices, skim the foam, add pepper, salt, monosodium glutamate, the mutton color can be out of the pot.

Materials required:

Mutton: 200g

Fans: a handful

Precautions: 1. Mutton is easy to boil, so it is not suitable to cook in the pot for too long. After the color changes, it can be out of the pot. 2. White pepper is the best choice for pepper, which tastes better

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yang Rou Fen Si Tang