How to make fried mutton noodles

Mutton is a common meat eaten by every household. It can be stir-fried or made into a small hot pot. Many people also make mutton into buns and dumplings. You can imagine how popular it is. The cooking methods for lamb and pork are very similar. They can be stir-fried with vermicelli and cabbage. This is also a staple dish in many restaurants. This article introduces the complete recipe of stir-fried lamb with vermicelli. If you want to learn, let’s take a look.

Mutton Fried Noodles

Materials

300g lamb

300g vermicelli

1 tablespoon soy sauce

Salt to taste

Onion, ginger and garlic

How to make fried mutton noodles

Boil the vermicelli with water and add some oil in the pot. Slice the mutton, put it into the pot, stir-fry, add ginger slices, and take out the mutton when it changes color. Add a little oil in the pan, add onion, garlic, chili and Sichuan peppercorns and stir-fry. Then add the prepared vermicelli and mutton and stir-fry before serving.

Tips

The mutton slices should not be too thick and should be removed from the pan immediately after they change color, otherwise they will taste tough and hard.

Mutton stew with vermicelli

Ingredients

Mutton, vermicelli, onion, ginger, pepper, star anise, dark soy sauce, cooking wine, rock sugar

Preparation method

1. Cut the mutton into large pieces;

2. Slice the green onion and ginger, and set aside the pepper and star anise;

3. After the water in the pot boils, put the mutton in. When the water boils again, skim off the foam, take out the mutton, and rinse with warm water to remove the blood stains;

4. When the oil in the pan is hot, add onion, ginger, pepper and star anise, then add the mutton and stir-fry evenly;

5. Add cooking wine, dark soy sauce and rock sugar and stir-fry until color changes;

6. Add appropriate amount of warm water to cover the mutton, slightly more than the water for braised pork, bring to a boil over high heat, and simmer for one hour over low heat;

7. Wash the vermicelli and do not soak it until it is soft, so that the vermicelli can absorb more flavor of the soup when put into the pot;

8. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, then continue cooking over low heat for fifteen to twenty minutes until the vermicelli is soft.

Instructions for use

Nutritional Value

1. Mutton is warm in nature. Eating mutton often in winter can not only increase body heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help spleen and stomach digestion, and play an anti-aging role;

2. Lamb is rich in nutrients and is very beneficial for tuberculosis, bronchitis, asthma, anemia, postpartum deficiency of qi and blood, abdominal cold pain, physical weakness and fear of cold, malnutrition, soreness of waist and knees, impotence and premature ejaculation, as well as all deficiency and cold diseases. It has the effects of nourishing the kidney and strengthening yang, nourishing deficiency and warming the middle, and is suitable for men to eat regularly.