material

Mutton, sheep bone, onion, ginger, cooking wine, baking soda, salt, kelp, fungus, shredded tofu, coriander, vermicelli.

Stewed meat practice: Wash mutton and sheep bones, soak them in clear water for 30 minutes, put them in a cold water pot and heat them until they boil, then take them out, then heat them in another pot until they boil slightly, then put them back in the pot, add onion, ginger and cooking wine, boil them with high fire, and stew them for 2 hours on medium fire and then take them out for later use.

Flour mixing: mix flour with cold water and salt, knead with baking soda (the ratio of salt is 0/0g per 500g flour/kloc, and baking soda is one third of salt), knead once after 30 minutes of awakening, and repeat this for three times until the surface of the dough is smooth and elastic. Divide the dough into 100g flour, brush it with a layer of edible oil, stir it for15min, roll it into pieces and cut it into small pieces. You can keep it in the refrigerator for three or four days.

Material preparation: kelp is soaked, washed and cut into filaments; Wash the fungus; Wash and shred vermicelli, shredded bean curd and coriander; Dice mutton.

Hui mian: put mutton soup in the pot, and the soup is boiling. Pull the dough blank into long strips to see if it has the thickness you like. Put it in a pot, add mutton, shredded kelp, shredded bean curd, fungus and vermicelli, stew for 5 minutes on medium heat, put it in a bowl, sprinkle with coriander and drizzle with sesame oil.