How to make braised noodles with mutton. \x0d\\x0d\\ Main Ingredients: lamb bones, lamb leg meat, vermicelli, fungus, cauliflower, shredded tofu, kelp, quail eggs, flour \x0d\\x0d\ Ingredients: green onions and ginger, star anise, Chinese herbs, grass fruits, fennel, salt \x0d\x0d\x0d\ Practices:\x0d\\\x0d\ I. Simmering Soup, Cooking the Meat \x0d\x0d\\ 1, cut the lamb meat into large chunks, and the lamb and lamb bones with clean water, soaked in clean water for about 1 hour, fished out and rinsed. \x0d\\\x0d\ 2, ginger sliced, scallions cut into pieces, with star anise, daikon, grass nuts, fennel, together with gauze wrapped, to make a seasoning bag. \x0d\\\x0d\ 3, fill the pot with water, put the mutton and mutton bones, boil over high heat, skim off the froth, put in the seasoning bag, turn on low heat and simmer for 2-3 hours, simmer until the mutton is soft and rotten, fish out the seasoning bag, add salt to taste, and leave it to cool. \x0d\\\x0d\\ 2, make the dough \x0d\\x0d\ 1, add a small spoonful of salt to the flour, mix well, slowly add water, knead into a soft and hard dough, cover with plastic wrap and wake up for 20 minutes. Then knead for another 10 minutes and cover with plastic wrap and let rise for 20 minutes. Repeat 3-4 times. \x0d\\\x0d\ 2, roll the kneaded dough into a long thick strip, divide into dosages, roll out each dosage into a rectangular sheet about 1cm thick, smear the sheet with salad oil, cover with plastic wrap and let rise for 20 minutes. \x0d\\\x0d\ 3. Prepare the ingredients \x0d\\\x0d\ 1. Soften the vermicelli in water. \x0d\\\x0d\ 2, soften the yellow cauliflower and fungus, tear the fungus into small pieces. \x0d\\\x0d\ 3, soak kelp, wash and shred. \x0d\\\x0d\ 4. Boil quail eggs and peel. \x0d\\\x0d\ 5, slice the lamb. \x0d\\\\x0d\ 4, after all the above processes are completed, you can stretch and cook the noodles \x0d\\\x0d\ 1, put the simmering lamb broth in the pot, bring it to a boil and then put in the slices of lamb, yellow cauliflower, fungus, seaweed and shredded tofu in turn, stirring well. \x0d\\\x0d\ 2, turn on the pot again and start stretching the noodles. Take a piece of noodle sheet, pinch both ends with both hands and gently stretch it out, stretch the sheet into a noodle about 1 centimeter wide and put it into the pot. Repeat the process and add all the noodles to the pot. When the pot boils, add the vermicelli and season with salt. When the noodles are cooked, remove from the pot and serve with the sweet garlic and chili sauce. \x0d\\\\x0d\ Tips: \x0d\\\x0d\ 1, always put some salt when mixing the noodles, and repeatedly knead and wake up the noodles for 3-4 times, so that the stretched noodles will be tough. \x0d\\\x0d\ 2, you can also put some chicken bones when simmering mutton soup to increase the fresh flavor of the soup. \x0d\\\x0d\ 3, lamb braised noodles should never add soy sauce and vinegar, otherwise the flavor is greatly reduced