Boiled vermicelli in sheep bone soup(yang gu tang cuan fen si )

Boiled vermicelli in sheep bone soup

Introduction:

"Mutton is warm in nature, tonifying qi and Yin, tonifying deficiency in warmth, appetizing and invigorating. It is called warm tonic for tonifying Yuanyang and blood Qi in compendium of Materia Medica. Warm to the human body is warm tonic, for example, the elderly are more afraid of cold in winter, timely eat mutton will feel warm. Mutton is the best food for winter tonic. Sheep are hardy by nature, and are mainly produced in cold plateau areas in China, such as Qinghai, Tibet and Inner Mongolia, among which Inner Mongolia is the best. In Inner Mongolia, the temperature difference between day and night is large, and the water and grass are luxuriant, which is especially suitable for the growth of sheep. Most of the people here are nomads, and their lives are not stable, but they are strong, and they can still ride their horses and whip, graze cattle and sheep in the severe cold of more than - 30 degrees below zero. Their strong body and cold resistance are inseparable from the diet structure of eating mutton all year round. Mutton is tender and easy to be eliminated. Eating more mutton can only improve the physical quality and improve the anti disease ability. And there will be no other side effects, so now people often say: "to live a long life, often eat mutton.". Usually every winter, will often stew some chicken soup and so on to nourish. This time, I bought half a sheep's spine stew and drank a little every day. It not only warms up, but also supplements calcium. It's the best of both worlds. "

Production steps:

Step 1: prepare the sheep's spine.

Step 2: put the pot on the fire, add water to bring to a boil, put in the washed sheep's spine Nao water to remove the blood foam.

Step 3: take out the water for use.

Step 4: in another pot, add boiling water, put in sheep bone, ginger and scallion, bring to a boil over high heat, turn to medium heat and simmer for more than half an hour.

Step 5: simmer until the soup is thick.

Step 6: wash the garlic sprouts, chop them into small pieces and put them in a bowl.

Step 7: add an appropriate amount of salt.

Step 8: blanch Longkou vermicelli in sheep bone soup pot until cooked.

Step 9: put the vermicelli into the bowl, then add the pepper.

Step 10: then add the sheep bone soup. When you eat, just add vinegar.

Materials required:

Sheep spine: 500g

Longkou fans: a small roll

Salt: right amount

Pepper: right amount

Garlic sprouts: right amount

Ginger: right amount

Scallion: right amount

Vinegar: moderate

Note: do not blanch the vermicelli for too long to avoid sticking.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yang Gu Tang Cuan Fen Si