Noodles in Lamb Soup(yang tang mian )

Noodles in Lamb Soup

Introduction:

"Noodle soup" belongs to fast food and staple food. This noodle is milky white in color, clear in soup, tender in meat and delicious in taste. It has the functions of invigorating spleen and appetizer, keeping health in winter, fearing cold in limbs, strengthening waist and kidney

Production steps:

Step 1: first prepare mutton and beef.

Step 2: soak the material in clean water for one night to remove the blood. Change the water many times in the middle.

Step 3: soak the mutton, blanch the beef, skim the blood foam.

Step 4: change the water in the pot again, put in the beef stick bone, boil it over high heat, put it into the wrapped material bag, and keep the water in the pot boiling for 2 hours.

Step 5: pour the cooked soup into the casserole, add large pieces of mutton, and continue to cook over low heat for 3 hours.

Step 6: after the soup is cooked, set aside.

Step 7: cook noodles in another pan.

Step 8: cut the garlic.

Step 9: take the cooked noodles into a bowl, cut a few pieces of cooked mutton, add lettuce, green garlic, and pour hot mutton soup.

Materials required:

Hind leg meat: 1 jin

Bovine bone: 1 piece

Noodles: 2 liang

Lettuce: 3 slices

Boiled eggs: half

Garlic: 1

Zanthoxylum bungeanum: right amount

Fennel: right amount

Scallion: right amount

Ginger: moderate

Fragrant leaves: appropriate amount

Salt: right amount

Pepper: right amount

Precautions: 1. Mutton noodle soup is suitable for winter, warm. 2 hand rolled noodles are better than dried noodles. 3. There is salt in the soup. When the noodles are cooked, you can add salt according to your taste. 4 pepper powder can be put properly, taste better.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yang Tang Mian