Two ways to cook mutton rice noodles

As the name suggests, mutton rice noodles are a delicacy made with mutton and rice noodles. Mutton is suitable for eating in winter, and rice noodles are a delicacy with a long history among people in southern my country. Mutton rice noodles are often made in this way. Mutton rice noodles are simple to make, the soup is spicy and rich, oily but not greasy, and the mutton is delicious. Eating a bowl of meaty mutton rice noodles in cold weather can keep you warm and is nutritious.

Two ways to cook mutton rice noodles:

Method 1:

Material:

Sheep bones, rice noodles

practice:

1. Add water to the pressure cooker, boil the water and put in the sheep bones to blanch, pour out the blood, and remove the sheep bones; prepare pepper, star anise, grass fruit, bay leaves, cinnamon, ginger, and put them in the seasoning box; add more water to the pressure cooker, put in the sheep bones, old brine, and seasoning box, cover the lid and stew for 30 minutes; turn off the heat and simmer for 1 hour to make it more flavorful;

2. Prepare rice noodles; cut coriander into sections, chop shallots into chopped green onions, and mince garlic; add water to a pot and bring to a boil, add rice noodles, and remove from the pot after cooking; mix balsamic vinegar, light soy sauce, chili oil, sesame oil, spicy oil, and salt to make a sauce; put the rice noodles in a bowl, tear some mutton and place them on top; pour the sauce on top, add some braised pork soup, and sprinkle with coriander and shallots.

Method 2:

Material:

Rice noodles, lamb, various vegetables

practice:

1.Bags of rice noodles bought from supermarkets. Open and break up with chopsticks. spare. Put a little bit of oil in the wok, add some chopped green onion and a slice of ginger, stir-fry until golden brown, remove from the pan, pour in hot water, add seafood balls, appropriate amount of MSG, salt, a little bit of sugar, and oyster sauce for seasoning.

2. Cook for a while, add your favorite vegetables and cook. Add rice noodles, bring to a boil over high heat for about three minutes, add chopped lamb slices and cook until done. You can eat it right away. If you use chicken soup, there is no need to stir-fry the scallions and ginger with oil. Just cook it directly.