Raw materials: cooked lamb, noodles, carrots, vegetables, flour, starch, green onions, ginger, scallions, salt, chicken broth

How to do it

1, lamb sliced, carrots shredded, green vegetables cleaned, green onions, ginger, scallions chopped

2, the pot to add oil (or suet) will be the flour, starch, fried in the incense, and then poured

3, scallions, ginger, scallions fried to taste

3, green onions, ginger and scallions fried flavor, add mutton soup

4, soup boiling under the noodles, mutton, salt, fried batter, cook for 5 minutes, put the green vegetables, chicken seasoning to taste, like to eat spicy can be put a bit of chili oil

Raw materials need to be mutton, carrots, noodles, flour, clear vegetables, broth, peppercorns, peppercorns, chili, chili peppers, green onions, ginger, garlic, and so on.

Practice: dry pot fried noodles moderate (the amount of do not need too much, mainly to increase the pasta paste strength and fried noodles of the flavor), stir-fried well out of the standby; lamb and carrots are cut thin slices of standby; hot pot put pepper, pepper, pepper, baked flavor when the oil, seven or eighty percent of the heat into the hurdy-gurdy, ginger, garlic, stir-fried when the flavor of the mutton and carrot slices, stir-fried quickly and put the salt, chicken broth, soya sauce for seasoning, and then Add soup (boiling water is fine), when the water rolled up into the noodles, to be the noodles rolled twice evenly sprinkled into the fried noodles, and constantly stirring in one direction (so as not to paste the bottom of the pot), the basic again rolled up into the greens and mix well can be eaten and then sprinkled with chopped parsley and sesame oil that is more flavorful!