1, dough, a little dough, and a little salt when stirring;

2. Dismantle the noodles for many times to make them stronger;

3. Cut the noodles and roll them into finger-wide noodles for later use;

4, stew soup from the pot, stew mutton or beef with bones, only put ginger in the soup, not even salt. After the stew is almost rotten, remove the meat, bone, scrape off the fat and continue to stew in the soup;

5. Boil the water in the pot, add the rolled noodles after the water boils, add the kelp and spinach when the noodles are almost cooked, take them out together after cooking, and add chopped coriander, shredded bean skin, chopped green onion, salt, monosodium glutamate and Chili oil;

6. Pour in the stewed broth and serve.