Serve the pre-cooked lamb broth in 3 large bowls in the cooking noodle pot, taking care not to add too much fat oil, just a little. Put a small handful of vermicelli in the pot and fire.

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Scoop out the lamb chunks in the lamb soup pot in advance, and cut them into small pieces when they are cool and ready to use.

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Choose and wash the cilantro and bok choy, cut the cilantro into small pieces and break the bok choy into single leaves. To be used.

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Blanch the shredded tofu and seaweed in boiling water, respectively, and fish them out, cut them a little shorter. To be used.

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Prepare the Ramen Pi in advance and cut the fried gluten into small squares. To serve.

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6

When the mutton broth boils, stretch the Ramen Pi with your hands first, and then split it into 2 or 3 strips from the center, and then stretch it again (about half a meter long), then put it into the pot, then put in the deep-fried gluten, shredded tofu, and shredded kelp, and boil it for 2 minutes, put in the bok choy, and boil it for half a minute, turn off the heat, and put in the cilantro, table salt, and monosodium glutamate, and then finish it off with a little sesame oil.

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