Ingredients
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2 pita bread
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250g mutton
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250g lamb bone
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50g vermicelli
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10g dried fungus
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scallions
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ginger slices
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garlic
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Sichuan peppercorns
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dried ginger
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amomum tsao-ko
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cumin seeds
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aniseed
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cinnamon
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bay leaf
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hawthorn
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Galangal
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light soy sauce
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vinegar
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chili oil
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salt
Directions
Kitchen Tips
Steps
|
1
Done
5 minutes
|
Wash mutton and put it into the pot. Add water and bring to a boil. Remove mutton from heat and set aside. |
|
2
Done
5 minutes
|
Soak fried fungus into the water and tear into small pieces. Chop lamb bones into small strips. Cut or tear pita bread into small pieces. |
|
3
Done
30 minutes
|
Add Sichuan pepper, dried ginger, Amomum Tsao-ko, fennel, aniseed, cinnamon, bay leaf, hawthorn, galangal and mutton, lamb bones into a pressure cooker. Add ginger slices, garlic. Then add water until cover mutton. Cover and stew for 30 minutes. |
|
4
Done
5 minutes
|
Remove mutton from hot water and slices into pieces. Set aside. |
|
5
Done
5 minutes
|
Add mutton soup to the pot. Cook fungus, vermicelli noodles. Season with salt. When cooked, remove into a bowl. |
|
6
Done
5 minutes
|
Pour pita bread into the soup. Season with light soy sauce, vinegar, and chili oil. Top with chopped green onions. Serve. |
