Red oil sauerkraut and mutton rice noodles
Overview
On a cold winter morning, I really like the warm, soft and waxy feeling of mutton rice noodles. Chewing it softly in your mouth always makes you feel warm. In the traditional way of cooking rice noodles, a little pickled cabbage is added. The light sourness and spicy taste slightly stimulates your taste buds, making you want to eat more. When you finish eating, your whole body will feel warm and energetic, and you can start a new day. "Compendium of Materia Medica" says: Mutton can warm the body and replenish deficiency, replenish qi, appetizer and fitness, nourish kidney qi, nourish gallbladder and improve eyesight, and treat fatigue and cold, five kinds of fatigue and seven injuries.
Tags
Ingredients
Steps
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Soak the rice noodles in cold water for 3 hours beforehand.
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Wash the mutton.
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After the water is boiled, add water to the pot, add crushed ginger and dried orange peel and cook over high heat. After the water boils, remove the foam, turn down the heat and cook.
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Don't cook the mutton for too long. After the water boils, cook it for 1 hour, take it out, and slice it into pieces for later use. Continue to cook the lamb bones for 3 hours.
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After the soup is boiled, add mutton slices, salt, chicken essence, and white pepper noodles, and put it into a bowl and set aside.
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Wash and cut the sauerkraut and set aside.
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Wash the shallots and coriander, cut into pieces and set aside
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Wash the mung bean sprouts, leeks, and pea sprouts, cut them, cook them, and set them aside.
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Cook the rice noodles over high heat.
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After the rice noodles are cooked, take them out, drain them and put them into the mutton soup.
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Add sauerkraut, garnishes, chopped green onions, and coriander.
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Drizzle with red chili oil, mix well and serve.
