Seasoning: 3g of salt, 2g of monosodium glutamate, a little onion, ginger 1 tablet, star anise 1 tablet, a little pepper powder, 2g of sugar, a little white wine, a little coriander and a little shallot.

The practice of mutton noodles:

1. Cut the mutton into thick slices and blanch the blood in a boiling water pot.

2. Boil the water in the casserole, add star anise, ginger and pepper, scoop the cooked meat slices into the casserole, and add the soup precipitated from the boiled mutton to boil.

3. After boiling, add salt, sugar and wine, then boil, skim off the floating foam, and simmer slowly.

4. Cut the parsley and onion, add pepper noodles and monosodium glutamate. After the mutton is cooked, take two spoonfuls of soup and blanch it.

When the noodles are boiled, first scoop a spoonful of stewed mutton, then scoop a spoonful of scalded coriander and chopped green onion.