Ingredients: 2,300 grams of wheat flour, 1,000 grams of mutton oil

Accessories: 50 grams of peanut kernels (raw)

Seasoning: 25 grams of shallots, 5 grams of ginger, garlic 25 grams of Sichuan peppercorns and 5 grams of each appropriate amount

How to stir-fry mutton oil tea:

1. Wash and chop the mutton oil, put it in a pot over low heat to refine it into oil, and take it out Oil residue;

2. Add peppercorns, onions, ginger and garlic and fry them until they are taken out to remove the mutton smell;

3. Add peanuts and fry Take out the yellow;

4. Add a bowl of water to the basin, pour the mutton oil into the water, let the oil cool and then pour it out, turn it over and scrape off the impurities below;

5. Put the flour in the pot, stir-fry over a slow fire until the flour is about seven ripe and tender yellow, pour it on the chopping board, use a small rolling pin to crush it into a basket;

6. Fry the peanuts Chop into small pieces;

7. Dissolve the mutton oil over low heat, let it sit until it is 20% hot, stir-fry the flour and peanuts on one side, mix well with the oil, and hold the pot ears with your hands to shake it. Will, make the oil and noodles solidify into lumps, flatten them with a spatula and pour them out;

8. Use a knife to scrape the noodles into pieces, about one or two per bowl, beat into a paste in the pot, and add salt , a little chopped green onion.

For more information about fried sheep oil tea, see Mint.com Food Library/shiwu/chaoyangyoucha