First, raw materials
500g of flour, mutton 1 00g, 20g of bean curd skin, 20g of vermicelli, 20g of yellow flower, 20g of auricularia auricula, 20g of coriander, 0g of ginger 1 0g of onion10g, pepper1teaspoon, 2 pieces of star anise and half of cinnamon.
Second, production.
1. Mix flour and salt evenly, add water, stir into dough, and simmer for about 30 minutes. Dice mutton and blanch with hot water to remove blood foam;
2. Shredded ginger, onion, pepper, star anise, cinnamon, fennel, Amomum tsaoko, fragrant leaves, clove, angelica and medlar are wrapped in gauze and made into seasoning packages. Boil a pot of boiling water, add seasoning packets and mutton, and cook for more than half an hour to make mutton soup;
3. Wash and shred the bean curd skin, cut the vermicelli into long sections after soaking, tear the fungus after soaking the day lily, and wash and shred the coriander for later use;
4. Knead the dough into strips, then cut it into small doses with a knife, then roll it into rectangular dough pieces with a width of about 3cm, then stretch it left and right into fine noodles, and then cook it in a pot;
5. After the mutton soup is boiled, add the noodles and gently break them up. After the soup in the pot is boiled again, add shredded bean skin, vermicelli, yellow flowers and fungus. When the noodles and ingredients are cooked, add a little cooking wine, salt and chicken essence, drizzle with a little sesame oil and sprinkle with coriander. .