500g of mutton, 50g of sheep oil, 300g of flour, 5g of salt, edible alkaline noodles 1 g, 20ml of vegetable oil, 2 pieces of bean curd skin, 50g of soaked vermicelli, 25g of soaked day lily, 50g of soaked black fungus and 30g of coriander. Ginger, onion, cooking wine, sesame oil, salt, pepper and Chili oil. Thirty Zanthoxylum bungeanum, two aniseed, two cloves, one cinnamon, thirty fennel, one Amomum tsaoko, one Alpinia officinarum and two Chennai. After we have prepared these materials, we will begin to teach you how to make them.

We'll wash the mutton, cut it into four pieces, then soak it, cut the sheep oil into small pieces, and put it in the pot with the mutton. Add a proper amount of water to the pot and bring to a boil. After boiling, skim off the floating foam, then add the onion and ginger slices and stew with cooking wine for one hour. 3 Then mix the flour with 5g salt, add the evenly stirred edible alkaline noodles and a small amount of water, then add the water into the flour, knead it into a smooth dough, knead it evenly, and then cover it and wake it up for about 20 minutes.

After the mutton is stewed, take out the slices, pick out the onions, ginger and bread, put the cut mutton back into the pot, add some salt to taste, and heat it on low heat. Then wash and shred the bean curd skin, cut the water-borne day lily into sections, tear the water-borne black fungus into small pieces, and put it into a pot to cook with the bean curd skin and day lily.

Then slowly pull the emblem into strips by hand and cook it in a pot for five minutes. Finally, add the soaked vermicelli, coriander, pepper, sesame oil and Chili oil. Friends, did you see it? Simple and delicious, isn't it? Eat if you want.

First of all, when making noodles, it takes a long time to strengthen the toughness of noodles and facilitate stretching. Adding salt and alkali to noodles can make noodles more gluten-free, and it can also be replaced by ready-made Daoxiao Noodles or handmade noodles. Then when we cook mutton soup, we can also add a sheep bone and cook it for a long time, so that the mutton will be crisp and rotten and the bone marrow will be integrated into the soup. Side dishes can be adjusted according to personal preference.