Seasoning of mutton and cabbage vermicelli soup: one and a half carrots (or radishes), five jujubes, two star anises, two Amomum villosum, a small amount of ginger, dried Chili, star anise, galangal, onion, fragrant lai, dried tangerine peel (which can be replaced by Poria), rice wine, bean paste and white pepper.
Exercise:
1. Wash the mutton with cold water, put a proper amount of water in the pot, put the mutton in the pot, boil it, pick it up, and wash the blood foam with cold water;
2. Wash carrots, cut them in half, and tie some holes with a fork or wooden sign; Slice ginger, cut onion root into 5cm long segments, and cut onion leaves into flowers; Lai Xiang is washed and cut into strips; Cut dried capsicum into two halves, removing capsicum seeds, and cleaning; Cleaning Pericarpium Citri Tangerinae, Fructus Anisi Stellati, Fructus Anisi Stellati, Rhizoma Alpiniae Officinalis, Fructus Jujubae and Fructus Amomi; Soak the vermicelli in warm water until soft, and wash the Chinese cabbage and break it into pieces for later use; ?
3. Take an oil pan, add star anise, star anise and dried chili to stir-fry until fragrant, add the precipitated beef, stir-fry twice, and then add a little rice wine to stir evenly;
4. Add carrots, ginger slices, onion roots, jujube, orange peel and Amomum villosum, add enough water at a time (water should be higher than all raw materials), boil with strong fire, scoop out white foam with a rice spoon, and pour it into a casserole for one and a half hours;
5. You don't have to use other seasonings such as fish, carrots and star anise, and add a proper amount of bean paste (don't add Chili if you hate it);
6. Add vermicelli, add appropriate amount of salt, cook until vermicelli has no hard core, add Chinese cabbage and cook for one minute, add onion and fragrant lai, and sprinkle with a little white pepper.