Cheng cheng tie ba mutton paomo method

Material: pancake (standard) 200g.

Accessories: 50 grams of day lily (dried), 50 grams of auricularia auricula (soaked in water), 50 grams of vermicelli, green garlic 10 gram, coriander 10 gram, and cooked mutton 100 gram.

Seasoning: salt 4g, monosodium glutamate 2g, pepper 2g.

production process

First, break the pancake;

Wash and shred yellow flowers and auricularia auricula;

The fans are soaked;

Wash the green garlic and select sections;

Wash coriander;

Slice braised mutton for later use;

Put the broken pancakes into a pot, add mutton soup, add yellow flowers, fungus, vermicelli and green garlic, and cook;

Add salt, monosodium glutamate and pepper, mix well and put in a bowl;

Add braised mutton slices and sprinkle with coriander.