Mint Lamb Rice Noodles

Overview

"Mint Mutton Rice Noodles" is one of Dali's best dishes. The mint is an edible mint variety transplanted from Yunnan. It is easy to grow and easy to grow. The fusion of ice and fire, the collision of coolness and excitement, I have missed it for a long time, the artistic conception is profound, and the thought is really a kind of power...

Tags

• staple food
• home cooking
• yunnan cuisine
• dinner
• students
• garlic
• lao gan ma
• msg
• mint
• mutton
• oil chili
• onions
• rice noodles
• sheep bones
• star anise
• very delicious
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the mutton bones and mutton, pour them into the pot, add star anise, peppercorns, and ginger slices, add water and cook until boiling, skim off the foam, remove and set aside.

   

2. 2 Pour the mutton bones and mutton into a casserole, add enough water at one time, add chopped ginger and simmer slowly. Do not cook the mutton for too long. Take it out after 1 hour after the water boils, cut into thin slices and set aside. Continue to simmer the mutton bones for more than 2 hours until the soup turns milky white.

   

3. 3 Chop the washed onions and garlic into mince, and set aside mint leaves.

   

4. 4 Soak the rice noodles in advance, blanch them in boiling water and drain them for later use.

   

5. 5 Pour a little oil into the pot and heat it up, add the minced onion and garlic and sauté until fragrant, then add the chili oil, Laoganma, and soy sauce and stir-fry for a while, then pour in the mutton bone soup, and finally add salt, MSG, and seasoning to turn off the heat.

   

6. 6 Take a large bowl and pour rice noodles into it, put the mutton slices on it, and add the prepared soup. If you like to be jealous, you can put some in it, and then add mint.