Foodabc Chinese cuisine Northwest cuisine

One Sheep, Four Eats, Three Sheep Meat Noodles

2024-07-03 14:59:07 621

Lamb has a warm and hot nature, tonifying qi and yin, warming the middle and tonifying deficiency, and promoting appetite and strength. It is known as a warm and hot tonic for nourishing yang and blood qi in the Compendium of Materia Medica. It can be consumed in spring, summer, autumn, and winter, as it is rich in protein and vitamins, and has lower fat and cholesterol content than pork and beef< br>

Details of ingredients

Cooked lamb slices100g
noodleApproximately 200g
Scallion white1 segment
Coriander1 tree
garlic2 lobes
saltHalf a spoonful
Pixian Douban Sauce1 small spoon

Technique

difficultybeginner
workmanshipcook
tasteSlightly spicy
timeHalf an hour

Steps to make One Sheep, Four Eats, Three Sheep Meat Noodles

1. Take out the frozen cooked lamb slices and thaw them. Lamb is still cooked when stewing lamb.
2. Slice garlic, ginger, scallions, and cilantro into sections.
3. Heat up the oil in a hot pot and fry the ginger slices first.
4. Stir fry the lamb.
5. Add scallions and garlic slices.
6. Release the soy sauce and salt, and add a little water to prevent the pot from drying out.
7. Add some Pixian Douban Sauce. Stir fry a few times before serving. You can add more spicy food.
8. Boil the noodles in clean water until cooked.
9. Remove the noodles, add the stir fried lamb seasoning, and pour a spoonful of noodle soup to start eating.