Zhuhou Lamb Spinach Noodles
Overview
How to cook Zhuhou Lamb Spinach Noodles at home
Tags
Ingredients
Steps
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Cut the leg of lamb into pieces and soak in water to remove the blood
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Blanch the mutton after soaking in blood water, rinse it and put it into the pressure cooker. The water should be above two knuckles of the mutton.
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Take out the mutton stewed in the pressure cooker and set aside the mutton soup.
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Pour oil into the wok, stir-fry the prepared ginger, garlic and dried chili until fragrant, add the mutton and cooking wine and stir-fry, then add other auxiliary ingredients.
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Pour the mutton soup in the pressure cooker into the wok, add Zhuhou sauce, add more soup at this time, add a few pieces of rock sugar, add some salt, and simmer over medium-low heat.
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I prepared the spinach noodles in advance. Blanch the spinach until it becomes juice, then add salt and knead it into a dough!
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Roll out the dough, fold it back and forth, and cut it into the desired width.
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The noodles are cut and the mutton is ready!
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Under the boiling water pot
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Of course, the noodles can also be made into noodles.
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Take out the Nian, pour it with mutton soup, add a few pieces of mutton, and add fried leeks. There is almost no need to add seasoning!
