Lamb noodles
By VicentaLakin
we've got a bowl of warm and well-fed pasta in our home market. there's also a slight change in the treatment of pure lamb pasta, but it's a guarantee that the taste of fresh goat meat is not good in the first recipe without a chart of the process
Recipe Recommendations
- mutton 500G
- fungus 100g
- thousands of 1 bunk
- vermicelli appropriate amount
- lettuce the 2
- stewed noodles
- cooking wine 3 spoons
- geranyl 3 tablets
- octagonal the 3
- dried red pepper of 5
- fennel 1 small
- pepper 1 small
- dried Hawthorn 8 pieces
- onion 3 paragraphs
- Jiang 5 pieces
- salt appropriate amount
- pepper 1 spoon
- cumin 3 spoons
- coriander 2 pieces
- diced green onion
Steps for Lamb noodles
1
焯: The lamb cut two centimetres or so and wash it. Down2
In the frying pan, boiler oil is put in onions with a slice of ginger paste, eight-twilight pepper with red pepper, and two minutes with a spoonful of wine, three spoons of pepper, and an appropriate amount of open water (one water and enough water, because there's a few thousand pieces of wood, and if there's not enough water in the back and water in the back, then a half hour and 15 minutes of roasted meat can be ploughed with chops3
Bombing (a move that will save a friend who doesn't like to eat it is an inspiration for eating food in the duck face in Anyang)4
In an hour's time, you can use the powder in a hot water bubble5
An hour and a half and a half before a chopstick is used to puff up the lamb, or a piece of lamb can be cut in a bit of lamb, so that the salt can go up and up to the right amount of salt (salt must be put in when the lamb is ready, or it's easier to boil in the morning) and three spoons of powder (sheep and friends who like to eat it can add a few more) and a thousand wooden eardew can be cooked for 15 to 20 minutes6
Let's put the noodles in the bowl and put onions and fragrance on the cooked lamb and lamb soup and cooked noodles