Farmhouse mutton soup
The traditional method is actually very simple. After stewing for a long time, the smell of mutton disappears. There is only a strong aroma. After the soup is stewed, add day lily and shredded fungus, as well as home-made sweet potato flour. Finally, bring some tender garlic sprouts and coriander, and sprinkle with bright red chili oil. It's red, white, yellow and black. It's beautiful.
Recipe Recommendations
- mutton One catty
- water fungus a
- Huanghua a
- Longkou vermicelli two bun
- green garlic sprouts appropriate amount
- grass fruit appropriate amount
- sesame oil appropriate amount
- coriander appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- salt appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- stewed
- several hours
- simple
Steps for Farmhouse mutton soup
1
Put the mutton radish in cold water, bring it to the boil for a while, until a lot of dirty powder comes out, take out the mutton and wash it, and throw away the radish.
2
The mutton and spices were stewed until the soup turned white. I stewed it for five hours, cooled it, and the mutton oil I took out was used to scalch the chili oil. It was great.
3
Add the day lily and fungus and cook for a while, season, salt, and pepper.
4
Add the vermicelli and cook until 80% done (if you cook it until you like soft, you will get tired of eating it later).
5
Before taking out the pan, add coriander and garlic sprouts, a little MSG, and sesame oil.Farmhouse mutton soup Make Tips
I didn't use all of them because I haven't been to the supermarket recently. The ones I use from my hometown were mixed at a spice stall in the market, and there are many kinds in it. You guys can just buy bagged seasoning packets for braising and roasting.