1, raw material processing. Dice (or slice) cooked mutton; Soak the vermicelli until soft, and then shred it; After kelp swells, it is washed and shredded, boiled in boiling water to remove mucus, and then soaked in clear water; Fried tofu and shredded; Remove yellow leaves from spinach, cut roots, wash and cut into sections about 2 cm long; Wash fresh ginger and cut or chop it into rice grains;

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

3. make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, kelp, fried tofu and salt in turn, bring to a boil with strong fire, and then add some cold water to make the soup pot slightly boil. Pick up gluten, shake your hands into chunks, and slowly rinse them into gluten ears in a basin (the chunks of gluten are scattered with a rolling pin). After boiling in the pot, stir the washed gluten batter (drain the 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 uniform, add the spiced powder and pepper, stir it evenly, then sprinkle with spinach, and eat it after the soup is boiled. Pour in balsamic vinegar and sesame oil when eating.