Braised mutton noodles
Overview
As a girl from Inner Mongolia, the braised mutton noodles made by my mother are the delicacies to drive away all the cold! Have a bowl in the morning to wake up the whole day!
Tags
Ingredients
Steps
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Prepare all required ingredients.
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Knead the dough until it is light in the basin, light on the surface, and light on the hands, cover it with a lid to let it rest, and put it in the refrigerator to avoid fermentation.
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Chop the onions and ginger into mince, add 1 tablespoon of Sichuan peppercorns, and pour in 3 tablespoons of soy sauce to make a sauce for marinating the mutton. You won’t see any juice at first, but after a while you will see that the onions and ginger are pickled out, and the flavor is easily absorbed into the meat.
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Cut the lamb leg into thin slices, as thin as you can. If you are not good at cutting, just buy the cut lamb rolls and use them later.
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Add the cut lamb slices to the sauce, mix well, and marinate in the refrigerator overnight.
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The next morning, add 1 tablespoon of salt to the mutton. Adding salt too early will make the mutton shrink and difficult to taste.
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Boil half a pot of water, not too much, otherwise the taste will be bland.
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Roll out the dough while boiling water. It doesn't need to be too thin, as you will stretch the dough later when you pull it. Cut the noodles into about 4cm wide noodles.
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When the water boils, hold the lasagna in one hand and pull off the slices with the other hand, making them as big or small as you like.
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After adding the noodles, pour in the mutton, stir, and when the mutton changes color completely, taste the soup for saltiness, add salt if necessary, and then turn off the heat.
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The original noodles are very mellow, but you can also add chili and coriander for a richer flavor!
