It’s really cold today! As the saying goes, “it’s cold in March and September”, which is not false at all. Even the air sucked in this morning is cold! In this cold season, we should focus on warming and tonifying. We should pay attention to keeping warm, tonifying qi and Yang, especially “tonifying the kidney and preventing cold”.

Ingredients

500g mutton
2 carrots
120g Golden Arowana northwest flavor knife cut vermicelli
Appropriate amount of onion, garlic, star anise and dried pepper
50g bean paste
30ml cooking wine
30ml soy sauce
30ml raw extract
20G rock sugar
Appropriate amount of edible oil

Directions

Step 1
Cut the front leg of sheep into large pieces.

Step 2
Peel and cut carrots.

Step 3
Blanch the mutton in cold water and bring to a boil for 3 minutes. When the meat turns white, remove the mutton and set aside.

Step 4
Heat an appropriate amount of oil in the pot, add scallion, ginger, dry pepper and star anise, and fry until fragrant.

Step 5
Add 50g bean paste and stir fry red oil.

Step 6
Add mutton and stir fry evenly.

Step 7
Add 30ml cooking wine, 30ml raw soy sauce, 30ml old soy sauce and 20g rock sugar, and stir fry evenly.

Step 8
Pour cold water into the mutton.

Step 9
After boiling over high heat, cover and turn to low heat for 45 minutes.

Step 10
Finally, add carrots and stew for about 25 minutes. The juice is collected over high fire, and the braised mutton is completed. Leave some juice for noodle soup.

Step 11
Start the pot and boil the water. Put the knife into the noodles.

Step 12
Boil until it boils for the first time, then pour a bowl of water and boil until it boils for the second time. You can take it out after boiling for about 6-7 minutes.

Step 13
Put the noodles into a bowl, add an appropriate amount of noodle soup, spoon some soup of braised mutton, put the stewed mutton and carrots, and a bowl of braised mutton noodles to warm your body and stomach.