Photograph of the finished Henan hui mian

China · Mì bản nấu cừu Hà Nam Hui mian

Henan hui mian

3 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 2.5 lb
  • Photograph of Flour Flour 1.5 lb
  • Photograph of Glass noodles Glass noodles 7.1 oz
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 5.6 oz
  • Photograph of Spinach Spinach 14.1 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 2.1 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 1.4 oz

Method

  1. 1 Simmer lamb meat and bones with ginger, cinnamon, and star anise for 2 hours to make a cloudy white broth.
  2. 2 Knead the flour dough with salt water for 12 minutes, then brush with oil and let it rest for 2 hours, dividing it into long strips.
  3. 3 Stretch each strip into a thin sheet, then tear it in half right over the boiling broth.
  4. 4 Tearing the noodles directly into the pot is the method used in hui mian; the noodles release their starch, thickening the broth slightly.
  5. 5 Cook the noodles for 4 minutes with vermicelli, bean curd skin, wood ear mushrooms, and spinach.
  6. 6 Scoop into a bowl, drizzle with chili oil and sprinkle with chopped scallions, and serve with pickled garlic.

With an appliance

  • Pressure cooker 2 hr

    Replace step 1: simmer the lamb under high pressure for 40 minutes, then release the pressure naturally; the noodle shredding part is still done in the pot with the lid open.

Start cooking