Ingredients

200 grams of mutton

180 grams of tomatoes

140 grams of potatoes

3-4 vegetables Roots

2-3 coriander roots

2 slices of ginger

2 cloves of garlic

10 grams of green onions

30 grams of cooking oil

300 grams of flour

How to make mutton noodle soup

Add 140 grams of water, 5 grams of oil, and 300 grams of flour to the main pot for 30 seconds. Mix at speed 3-6, then add 1/4 teaspoon salt and knead for 2 minutes. Take the dough out of the mixing bowl and knead it smooth, let it rest for 10 minutes, roll it out to a thickness of about 0.8cm, cover it with plastic wrap and let it rest for 10 minutes.

Cut the onions, ginger, and garlic into small pieces and put them into the mixing bowl. Add 30 grams of oil and sauté for 3 minutes at a temperature of 120 degrees Celsius until fragrant.

Add 200 grams of mutton that has been marinated for 5 minutes with a little cooking wine, light soy sauce, salt, and peppercorns. Saute for three minutes at 120 degrees with a small spoon until fragrant.

Add tomatoes for 3 minutes, temperature 120, and sauté with a small spoon until fragrant.

Add potatoes, then add 15 grams of light soy sauce, 5 grams of dark soy sauce, 1/4 teaspoon of pepper powder, 8 grams of salt, 3 minutes, 120 degrees, stir-fry with a small spoon

Add 1200 ml boiling water, time 15 minutes, temperature 100, speed 100°C, use a small spoon. At the same time, pull in the dough from the hole in the main pot lid. After adding the dough, add green vegetables and coriander, wait 1 minute, temperature 100°C, speed 100°C, use a small spoon, and remove from the pot. Put 5-10 vinegar before adding it