When it comes to mutton noodles, it is a very traditional pasta in old Beijing. The older generation has a few large bowls for eating noodles, a large bowl of mutton noodles, sitting in their own yard. Or simply squatting in the alley, eating is a pleasure, and now this lively scene may be rare, but the mutton noodles are still one of the Beijing-style foods sought after by Beijingers.
Onion mince, ginger shredded, garlic chopped
The mutton slices are dried and placed in salt, sesame oil, soy sauce, vinegar, onion ginger, garlic, and wine.
Put the pickled lamb slices into some dry starch
Grab the dry starch on the mutton to inhale the excess water of the mutton
Cut the scallion into a hob and mix in the marinated lamb to enhance the taste.
Parsley, minced, onion and minced
Make water in the glass pot, put the noodles in the water, and hit the water twice.
Wait until the noodles are cooked until the surface is soft and smooth.
Put the pickled lamb into the noodle pot
Don't stir and wait for the pot
After the pot is opened, the mutton slices are slipped with chopsticks.
Do not cook for too long, see the mutton completely discolored, add the end of the parsley