1, 3 tomatoes, 8 garlic cloves, 3 cilantro, 3 greens, 10 mushrooms, 10ml of soy sauce, 5ml of vinegar.

2, and noodles. The noodles should be slightly hardened, and set aside for at least half an hour.

3: Wash the lamb shanks and cut them into 5mm cubes.

4: Wash and cut the tomatoes into 10mm pieces.

5. Cut frozen tofu into 10mm cubes.

6: Dice radish, mushroom, garlic, chopped green onion. Ginger, garlic minced. Wash and chop cilantro. Wash the greens and set aside. Soak the mushrooms and cut them into 5mm pieces.

7. Pour oil into the wok, a little more than usual. When the oil is 80% hot, pour in the onion, ginger and garlic to burst. Add mutton stir-fry, add soy sauce, moderate salt, eight mature and then sheng out standby. Stir-fried mutton bashfulness.

8, the pot of oil, pour in the tomatoes stir fry juice. Add frozen tofu, mushrooms, radish and stir-fry a few times.

9: Add 1.6 liters of boiling water to the pot, bring to a simmer, then add soy sauce, soy sauce, vinegar and salt and cook for about 2 to 3 minutes.

10: Add the lamb to the pot, then add the mushrooms and garlic cloves. Turn off the heat after the water boils for half a minute and set aside.

11: When the noodles are ready, start rolling them out thinly. Cut the sheet into noodles about 3mm wide.

12, another pot of boiling water, add the noodles to cook, fish out. Blanch the bok choy and place on top of the noodles.

13, finally in the bowl into the first cooked soup, sprinkle parsley, add chili oil. Sizzling mutton noodles are ready.