【Henan】Braised lamb belly with noodles

Overview

We love to eat mutton here, especially in winter, mutton is the main dish. My son prefers beef and mutton, so my family mainly eats beef and mutton all year round. This method of cooking the mutton and pouring it on the noodles is a simple method and delicious. It can be regarded as a home-cooked noodle method.

Tags

• staple food
• pasta
• noodles
• home cooking
• doubanjiang
• edible oil
• ginger powder
• green vegetables
• lamb belly
• rice wine
• salt

Ingredients

Steps

1. 1 Cut the lamb belly into pieces, blanch it in a pot with cold water, wait until the foam floats and remove the blood foam

   

2. 2 Take out the blanched lamb belly and rinse the remaining foam on the surface with hot water again

   

3. 3 Put a little oil in the pot, sauté the minced ginger until fragrant, add the bean paste and stir-fry until the red oil appears

   

4. 4 Add the lamb belly and stir-fry for a minute or two, add rice wine and continue stir-frying

   

5. 5 Add boiling water, bring to a boil, then reduce heat and simmer for 40 minutes

   

6. 6 Stew the lamb belly until soft and add salt

   

7. 7 Continue to simmer over low heat for 5-10 minutes. The stewed mutton should be cooked with soup, so that the noodles will be more delicious

   

8. 8 In another pot, boil water to cook the noodles, add an appropriate amount of vegetables and cook together

   

9. 9 Put the cooked noodles into a bowl and top with the cooked lamb.