main ingredients: cooked mutton 1. 6 kg flour 1.5 kg

auxiliary materials

vermicelli 511 g kelp 111 g fried tofu 151 g spinach 251 g seasoning

spiced powder 8 g fresh ginger 21 g salt 511 g balsamic vinegar 511 g sesame oil 151 g delicious

the method of hot soup

the method of hot soup. Soak sheep (ox) bones in clear water for 1 hours, then put them in a clear water pot and heat them to boil, take out the meat and bones, pour the soaked blood of the meat and bones into the pot, stir well, heat with low fire until the floating foam in the soup completely floats on the noodle soup, remove the floating foam, continue to put the meat and bones into the soup, add spice bags made of star anise, pepper, cinnamon, angelica dahurica and aged leather bags, and stew for 2 hours on medium fire.

2. Wash gluten. Put the flour into a basin, mix it into soft dough with about 1 kg of clear water, and knead the dough with hands dipped in water; Bake for a few minutes, then rub it hard, then gently knead it with clear water, and then wash it with clear water when the surface water is thick. Repeat this several times until all the flour juice in the dough is washed out, then take out the gluten by hand and soak it in a clear water basin;

3. Preparation materials: soak kelp and daylily respectively to soften, wash, shred kelp, and remove the old roots of daylily; Wash peanuts; Soak the vermicelli until soft, wash and cut into 251px strips; Cook gluten in water, remove and cut into small pieces.

4. Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried bean curd and salt in turn, boil with high fire, and then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake your hands into large slices, and slowly rinse them into gluten ears in the basin (the large pieces of gluten are scattered with a rolling pin). After boiling in the pot, stir the gluten-washed flour paste (drain the clear water from it) into a thin paste, slowly hook it into the pot, stir it with a rolling pin while hooking it, until it is thin and even, add the spiced powder and pepper, stir well, then sprinkle with spinach, and serve after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.