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Braised Mutton Noodles

Name: Braised Mutton Noodles
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 4 servings
Cuisine: chinese
Ingredients: Mutton / Lamb; mutton bone; mutton fat; water; galangal; angelica dahurica root; white pepper powder; Sichuan peppercorns; fennel seeds; ginger; all-purpose flour; Salt; Cooking oil; vegetables; daylily; soaked black fungus; tofu skin; Carrot; vermicelli; MSG; Coriander

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 120 minsscheduleTotal: 240 minsoutdoor_grillStewed

Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Preparation

00:00:15

warningStay safe

Wash hands thoroughly after handling raw meat to prevent cross-contamination; raw meat carries bacteria.

Soak and wash 500g mutton and 500g mutton bones in cold water in advance.

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Watch out

Mutton and bones must be thoroughly cleaned and soaked to remove blood, otherwise the broth will have a gamey odor.

Ingredients:Mutton / Lamb (500 g)mutton bone (500 g)

Tools:basin

Active Cooking

00:00:21

Put 500g mutton, 500g mutton bones and 2000ml cold water into the pot and bring to a boil to remove blood.
Scoop out when blood scum floats, and wash off scum in warm water.

local_fire_departmenthigh heat

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Watch out

Mutton and bones must start in cold water otherwise blood locks in

wash in warm water or meat tightens

Ingredients:Mutton / Lambmutton bonewater (2000 ml)

Tools:potskimmer

Active Cooking

00:00:42

warningStay safe

Be careful of burns when moving boiling pots; avoid splashing hot soup.

Add 7500ml water to the pot, bring to a boil, and add the blanched 500g mutton bones and 100g mutton fat.
Maintain high heat for 40 to 60 minutes until fat and protein emulsify and the broth turns milky white.
Turn to medium-low heat and add the prepared 500g mutton to simmer.

local_fire_departmenthigh heat to medium-low heat

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Watch out

Must keep high heat rolling at first to emulsify the fat, otherwise the broth won't turn white.

Ingredients:water (7500 ml)mutton bonemutton fat (100 g)Mutton / Lamb

Tools:large pot

Active Cooking

00:01:22

Prepare 5g galangal, 5g angelica dahurica, 6g white pepper, 5g Sichuan pepper, 5g fennel seeds, and 15g ginger in a spice bag.
Rinse the bag with clean water to remove impurities and reduce medicinal taste, then simmer with mutton.

local_fire_departmentmedium-low heat

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Watch out

Spice bag must be rinsed and used in moderation, otherwise medicinal taste overpowers the mutton flavor.

Ingredients:galangal (5 g)angelica dahurica root (5 g)white pepper powder (6 g)Sichuan peppercorns (5 g)fennel seeds (5 g)ginger (15 g)

Tools:spice bag

Active Cooking

00:01:53

Mix 500g all-purpose flour and 5g salt in a basin.
Gradually add 230ml water while stirring into flakes, then knead into a dough until the basin and hands are clean.
Knead smooth on a board, roll into a long log, and brush with 5ml cooking oil.

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Watch out

Water must be added gradually

oil must be brushed on or surface will dry out during resting

Ingredients:all-purpose flour (500 g)Salt (5 g)water (230 ml)Cooking oil (5 ml)

Tools:basin

Waiting Time

00:02:33

Pinch the long dough into equal small portions, roll into uniform cylinder shapes.
Arrange neatly on the board, seal tightly with plastic wrap, and rest for 30 minutes.

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Watch out

Plastic wrap must be tightly sealed, otherwise dough will dry out and cannot be stretched.

Tools:plastic wrap

Active Cooking

00:02:50

warningStay safe

Be careful of burns when scooping out hot meat.

Check the mutton in the pot, when chopsticks can easily pierce through, take the mutton out.

local_fire_departmentmedium-low heat

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Watch out

Pierce with chopsticks to check doneness

undercooked mutton will be tough and gamey

Ingredients:Mutton / Lamb

Tools:chopsticks

Active Cooking

00:03:02

Take a rested dough piece, press flat by hand, roll with a rolling pin and press two indents.
Hold with both hands, press the end and gently pull outward and lengthen, slap a few times.
Tear along the center indent to make noodles even in thickness and width.

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Watch out

Pull evenly and gently

do not tear too hard along the indent or noodles will snap

Tools:rolling pin

Active Cooking

00:04:04

Boil water in a pot, add the torn noodles.
After noodles float, add 50g greens and cook until 70-80% done, then scoop out.

local_fire_departmenthigh heat

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Watch out

Water must boil rapidly

remove at 70-80% doneness or noodles will become mushy when braised later

Ingredients:water (2000 ml)vegetables (50 g)

Tools:potcolander

Active Cooking

00:04:20

warningStay safe

Be careful of burns when removing from heat; avoid hot soup spills.

Take an aluminum ladle and pour in 500ml of mutton broth to bring to a boil, season with 2g of salt and 1g of white pepper powder
Add the sliced cooked mutton, 10g of day lily, 10g of black fungus, 20g of tofu skin, 20g of carrot slices, and 30g of vermicelli noodles to cook until flavorful
After the mutton is flavorful, add the cooked noodles and greens and bring to a boil
Season with 1g of MSG, remove from heat, and finally garnish with 5g of cilantro

local_fire_departmenthigh heat

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Watch out

Do not add salt when heating broth early

add salt only during braising or it ruins flavor and tenderness

Ingredients:water (500 ml)Salt (2 g)white pepper powder (1 g)Mutton / Lamb (100 g)daylily (10 g)soaked black fungus (10 g)tofu skin (20 g)Carrot (20 g)vermicelli (30 g)MSG (1 g)Coriander (5 g)

Tools:alloy potbowl