What are the methods of stewing lamb scorpion

When winter comes, it is a good time to eat mutton, which warms your stomach and heart. Some people not only like to eat mutton, but also like to eat lamb ribs. But some people don't like to eat it, mainly because lamb ribs have a strong smell, especially the mutton smell, which is very strong and lingers for a long time after eating. However, as long as the cooking is done well, the mutton smell of lamb ribs will be improved. At the same time, eating them regularly can also dispel the cold, nourish the body and prevent colds.

Dish features: Lamb ribs, ginger, green onions, Sichuan peppercorns, aniseed, white pepper, salt, vermicelli, water, garlic sprouts, coriander, chicken stock

Preparation: 1. Wash the lamb ribs, chop them into large pieces, and soak them in cold water for a while. 2. Slice the ginger and cut the green onion into sections. Chop garlic sprouts and coriander. Soak the vermicelli and set aside. 3. Take a piece of gauze or a seasoning box. Put the Sichuan peppercorns, aniseed and white pepper together and wrap them up.

spare. Method: 1. Put the lamb ribs into the pot and pour in cold water. The amount of water should cover more than half of the lamb ribs. 2. Bring to a boil over high heat and skim off the blood foam. Continue to skim off the foam floating on the surface. 3. Add the seasoning packet, scallion segments and ginger slices. 4. Bring to a boil over high heat, then turn to low heat, cover with a lid and simmer. 5. Between 1:30 and 2:00, lamb ribs are ready. The soup is also a little white, add salt and MSG, and put in the soaked vermicelli. 6. Before eating, sprinkle garlic sprouts and coriander into the soup.