, and the noodles, the noodles a little soft, the most critical point, the noodles to put salt; every half an hour to live, a *** live a 3, 4 times on the line, wake up at least 3 hours or more, so ready to eat at night, the morning must be and the noodles, otherwise the noodles are not strong;

2, with the bones of the beef, or mutton stew, the soup is only put ginger, and even don't put the salt;

3, meat stew Almost rotten after the meat out, the bones out, fat meat out continue to put back into the pot to stew

4, ready to cilantro, scallions, shredded tofu skin, shredded kelp, some people like to eat green vegetables can be prepared to point spinach

5, in the beginning of the first half an hour before you do it, will be all the pasta cut into two centimeters wide long strips, both sides of the oil, and wake up for half an hour;

6, will be a long noodle flung away

7, under the pot to cook, when the noodles are cooked, the seaweed, spinach into the cooked;

8, prepare a large bowl, (our family have been on the pot, heh) into the chopped meat, cilantro, shredded tofu skin, chopped scallions, salt, monosodium glutamate, chili (must be fried with a lot of chili oil to be tasty), will cook the noodles into the pot, and then poured with the meat soup;

8, the cooked noodles, and then poured with the meat soup;

9, the noodles, and then the noodles, and then poured with the meat soup. p>

Mutton Chowder

Simmering Mutton Soup Raw materials: 3,000 grams of mutton 6,000 grams of mutton skeleton 750 grams of mutton oil 100 grams of ginger 250 grams of onions 10 grams of pepper 15 grams of star anise 5 grams of crab apple 5 grams of cassia 5 grams of fennel 5 grams of grass nuts 5 grams of ginger 5 grams of cloves 2 grams of refined salt, cooking wine, each appropriate amount of method: 1, cut the mutton into chunks, and with the skeleton of the mutton together with the clean water to clean it, and then into the clean water and soak it! About 1 hour after fishing; mutton oil washed and cut into cubes; ginger pat broken; onion pull knot; will pepper, anise, Kaempferia, cinnamon, aniseed, fennel, fruits, ginger, cloves with gauze package, made of spice packets. 2, the sheep skeleton put in a stainless steel bucket, mixed with about 60 kg of water, boiled over high heat, skimming foam, and then into the sheep oil, ginger, green onions, pouring wine, cooked over medium heat for about 2 hours, into the spice package (pressed by the sheep skeleton), continue to cook for about 1 hour to the flavor of the overflow, into the mutton pieces, and change to a small fire to cook for about 5 hours, to the mutton is soft, seasoning salt, the mutton will be fished out and let it cool, and the other will be the soup on the surface of the floating oil skimming (stay on the surface). The floating oil skimming (stay), that is, into the lamb soup (at this time about 45 kg of soup left in the bucket). [Note] You can also add chicken bones to the soup to increase the fresh flavor of the soup. Raw materials: 10 kg of high gluten flour, 200 grams of salt, salad oil, appropriate amount of method: 1, the flour and salt and mix, and then add about 4 kg of water, kneaded into a slightly hard dough, covered with a wet gauze molasses for about 10 minutes. Knead the dough again and again, then cover the dough with wet gauze for about 10 minutes. Remove the gauze and knead the dough again until the surface is smooth, then roll the dough into a long strip of about 6 cm in diameter and shape into 125g (wet weight) pieces. 2, each agent will be rolled into a 15 cm long, diameter of about 3 cm round strip, covered with wet gauze molasses for about 5 minutes, and then use a rolling pin to roll into a 15 cm long, 8 cm wide, 1.5 cm thick rectangular sheet, and in the sheet evenly smeared with a little bit of oil, that is, the braised dough blanks, it will be neatly arranged into the tray, covered tightly with plastic wrap, about 20 minutes after the stretching. [Note] In summer, you can add a little cooking soda to the dough. This can prevent the dough from becoming sour and increase the gluten of the dough. Prepare the ingredients ingredients: cooked lamb 1500 grams tofu skin 600 grams 600 grams of buffalo vermicelli 600 grams of buffalo yellow flowers 600 grams of buffalo fungus 600 grams of cilantro 300 grams of angelica, wolfberry 30 grams of refined salt, chicken essence, monosodium glutamate, King of Fresh Flavor, sesame oil, goat oil, sugar and garlic, deep-fried chili pepper, each appropriate amount of preparation: 1, cooked lamb cut into cubes; tofu skin cleaned and shredded; buffalo vermicelli cut into long knots; buffalo yellow flowers torn into julienne strips; Hydroponic fungus torn into small pieces; parsley washed and cut into sections; angelica, wolfberries soaked in water for 10 minutes; sugar and garlic, fried chili were loaded into a small dish. 2, will be diced lamb, bean skin, fans, yellow flowers, fungus into 50 parts; angelica, wolfberry into the pot with water to simmer the flavor, respectively, scooped into 50 large sea bowl, and then put a little salt, chicken essence, monosodium glutamate, fresh taste of the king and goat oil, that is, ready to seasoning ingredients. When the above three processes are completed, the noodles can be pulled and boiled. 1, take a piece of braised noodle billet (noodle sheet), two palms up to hold the two ends of the noodle sheet, and then use the thumbs of both hands to press the edges of the two ends of the noodle sheet, and then both palms of the left and right stretching (arm basically does not exert force), the noodle sheet will be stretched to a long piece of about 1 meter, and then both palms of the hands up and down, the arm evenly exert force, the noodle sheet will continue to be stretched into a long piece of about 3 meters, 8 centimeters wide and 0.1 centimeters thick, and then finally hold the two ends of the noodle sheet in your left hand, and then hold it in your right hand to make sure that the noodle sheet is not too long and that it is too thick. Finally, with the left hand to clamp the two ends of the sheet, with the right thumb, index finger, middle finger with, the sheet will be torn horizontally into about 3 centimeters wide noodles, you can cook in the pot. 2, a small pot on the fire, into the mutton soup 1250 grams, boiling that is, into the pulled noodles, and with a hand spoon will be gently scattered noodles, so that it is heated evenly, to be in the pot of soup and then open, down into one of the ingredients (mutton diced, shredded bean skins, vermicelli, flowers, fungus), cook until the noodles, the ingredients are cooked, up to the pot into the bowl with seasoning, and then ladled into the pot of soup, dripping a little sesame oil, sprinkled with cilantro, along with the sugar and garlic, Deep-fried chili plate on the table, that is done. Note: Lamb braised noodles should be eaten as soon as possible after serving, so as not to soak the noodles in the soup for too long and not strong.