Lamb chop soup with cabbage and vermicelli(bai cai fen si yang pai tang )

Lamb chop soup with cabbage and vermicelli

Introduction:

"Chinese cabbage is not as good as Chinese cabbage. Chinese cabbage is a nutritious vegetable with good quality and low price. Eating more Chinese cabbage in winter can supplement calcium. Lamb chop is also a good tonic in winter. Lamb bone soup with fresh Chinese cabbage is very suitable for baby

Production steps:

Step 1: cut lamb chop into pieces and wash.

Step 2: cut cabbage into pieces and wash.

Step 3: add proper amount of water into the pot and put into the lamb chop.

Step 4: bring to a boil and skim the foam with a spoon.

Step 5: add scallion and ginger slices.

Step 6: cover and turn to low heat for 1 hour.

Step 7: add cabbage and salt and cook for 10 minutes before adding vermicelli.

Step 8: cover and cook for 10 minutes. Turn off the heat.

Step 9: finished product drawing

Materials required:

Lamb chop: 400g

Cabbage: 300g

Fans: 100g

Scallion: 20g

Ginger: 10g

Salt: 8g

Water: moderate

Caution: don't put salt too early. Simmer over low heat.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Bai Cai Fen Si Yang Pai Tang