Warm mutton soup, chewy latiao
Overview
The autumn wind blows and the fallen leaves return to their roots. The coolness has already arrived in the Taihang Mountains. Autumn clothes are good for keeping warm, and mutton soup is the first choice for your stomach!
Tags
Ingredients
Steps
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Wash the mutton, boil it with cold water and Sichuan peppercorns and skim it. Then, add cooking wine, salt, ginger slices and thirteen spices into the pressure cooker, simmer until cooked, let cool and slice into slices.
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Soak carrots and black fungus and cut them into shreds respectively. Soak the vermicelli until soft and cut into sections.
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Blanch the carrots into strips
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Break broccoli into pieces and blanch.
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Cut the leeks into sections (usually coriander is used), I have leftovers from the leek box.
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Add water to the flour and mix it well, then roll it into a round bar and roll it into a plate.
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Cook noodles. Take it out into a slightly larger bowl, add shredded carrots, shredded fungus, vermicelli, broccoli, coriander segments, mutton, and pour in the mutton soup. You can also lay eggs.
