Farm mutton soup(nong jia yang rou tang )

Farm mutton soup

Introduction:

"In fact, the traditional way is very simple. It's stewed for a long time, so the smell is gone. There is only a strong fragrance. After the soup is stewed, add cauliflower, shredded Auricularia auricula and sweet potato powder made at home. Finally, we'll have some tender garlic sprouts and coriander, sprinkled with bright red chili oil, red, white, yellow, black and red. It looks good

Production steps:

Step 1: put mutton and radish in cold water, boil them together for a while, remove a lot of dirt, wash mutton and discard radish.

Step 2: mutton and spices stewed together until the soup turned white, I stewed for five hours, cooled, fished out the mutton oil, used to scald chili oil, it was great.

Step 3: add day lily and agaric, cook for a while, season, salt and pepper.

Step 4: put in the vermicelli and cook until it's mature (if it's cooked to the soft degree you like, you'll get tired of it later).

Step 5: put coriander and garlic sprouts, a little monosodium glutamate and sesame oil before leaving the pot.

Materials required:

Mutton: 1 jin

Water hair fungus: one

Yellow flower: one

Longkou fans: two bun

Garlic seedling: appropriate amount

Radish: one

Tsaokuo: moderate amount

Sesame oil: appropriate amount

Coriander: moderate

MSG: right amount

Pepper: right amount

Salt: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Scallion: right amount

Ginger: right amount

Note: I don't use it completely, because I haven't been to the supermarket recently. There are many kinds of spices in my hometown. You can buy a bag of bittern

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Nong Jia Yang Rou Tang