#SoupThatMoisturizesDryness# Shanxian Mutton Soup

Rinse the meat buckle, dried ginger, cloves, and other ingredients with clean water, then wrap them in a clean piece of gauze and tie it with a string. The ingredient bundle is now ready.

Add an appropriate amount of clean water to the pot. While the water is still cold, put the lamb in it, cover it with a lid, and bring it to a boil. Once it starts boiling, begin skimming off the blood foam, carefully removing the blood foam on the surface with a spoon.

Then put the ingredient packet into the pot and cook it together with the mutton soup. After bringing it to a boil over high heat, reduce to medium-low heat and simmer slowly until the mutton is cooked. This process takes a relatively long time, about a few hours.

Now let's handle the vermicelli. Soak the vermicelli in warm water in advance until soft.

Clean the cabbage thoroughly, tear it into small pieces by hand, but not too small, otherwise it will break apart when cooked.

Cook the lamb, take the lamb out, and cut it into appropriately sized pieces. Also remove the meat from the lamb bones and cut it.

Then put the lamb and lamb bones back into the pot together, and continue to bring it to a boil.

After the water boils, add the vermicelli and cabbage together, cook until the vermicelli is tender but firm and the cabbage is soft, then turn off the heat.

Prepare the chopped green onions and cilantro.

Let's start drinking.