Minced noodles with mutton

Minced noodles with mutton

Introduction:

"The technology is all about making noodles. Just don't cook the noodles too soft. Highly Baijiu and Zanthoxylum are all used to smell fishy smell. The amount depends on the quality of mutton and the degree of acceptance of the smell of mutton.

Production steps:

Step 1: primary processing: mutton, potato, ginger and garlic slices.

Step 2: put the oil in the frying pan, heat the oil, and then add the minced ginger, garlic, large ingredients and Zanthoxylum powder to stir fry until fragrant.

The third step: add lamb, salt, soy sauce, sugar and Baijiu to stir fry.

Step 4: after mutton 6 is mature, add red chili powder and stir fry evenly, then add diced potatoes and stir fry well.

Step 5: add water to the pot and simmer over low heat until the meat is rotten.

Step 6: cook the sliced noodles for 8-9 minutes, take it up, drain the water and pour the saozi on the noodles.

Materials required:

Hind leg meat: 500g

Small potatoes: 2

Noodles: right amount

Highly Baijiu: 250 grams

Large material: 8 pieces

Soy sauce: 1 teaspoon

Salt: right amount

Pepper powder: right amount

Ginger: egg yolk size

Garlic: half head

Rock sugar: 8

Oil: right amount

Note: Secret: the main ingredient of saozi is mutton, not too many accessories, so as not to win over the host. It is more appropriate to choose potatoes as accessories, because potatoes do not grab the flavor, they only absorb the flavor of the main ingredient. If you use celery, leek, chrysanthemum, onion, green pepper, tomato and other accessories, it's easy to grab the taste.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Original