mutton 5g

flour 5g

auxiliary material

sheep bone 5g

auricularia auricula 5g

kelp 1g

vermicelli (dry)

5g

. 2 teaspoons

onion

half root

ginger

1 small piece

star anise

1 pepper

1 pieces

cinnamon

1 section

2 coriander

2 nutmeg

1. Soak in clear water for more than 2 hours, and wrap the star anise, fragrant leaves, cinnamon, pepper, tsaoko, nutmeg, onion and ginger with gauze.

2. Soak the fungus in clear water and tear it into small flowers, and soak the kelp in advance.

3. Remove the roots of the soaked dried daylily and cut it into sections.

4. Rinse the fine powder strips and soak them soft for later use. Boil for 2 hours

6. Take out the mutton, cut it into pieces, add salt to the flour and knead it into dough with clear water, and simmer for 15 minutes

7. Rub the kneaded dough into a cylinder, flatten it, then roll it out with a rolling pin into pieces with thin middle and thick sides, grease the dough and simmer for 15 minutes

. Boil the day lily, kelp and sliced meat

9. Slowly stretch the two ends of the noodles with both hands, and shake them up and down while pulling. When they are pulled to strips about 2 cm wide, put them into a boiling soup pot

1. Add salt, chicken essence and seasoning to the noodles, pour them into sesame oil, put them into a bowl, and add coriander and Chili oil to serve.