Tools/Materials: 800g minced lamb chops, 2g angelica, 3g astragalus, 50g ginger 10g, 50g old tofu, 30g carrots, 30g mushrooms, 30g Pleurotus ostreatus, 30g tomatoes 1, 30g potatoes, an appropriate amount of coriander and an appropriate amount of Chinese cabbage.

500g high gluten wheat flour.

Two eggs

Octagonal 3

Cinnamon 1 piece

Clove 2 grams

2 grams of pepper

Hawthorn 2 grams

Cumin 5 g

Salt, Chili powder, hot water.

0 1

First, prepare the materials. The main ingredient of SAO Zi is lamb chops, which are chopped into small pieces in advance and put in a bowl for later use.

02

Tear off Pleurotus ostreatus and soak it in water, then cut carrots, potatoes and mushrooms into small pieces for later use.

03

When the hot oil comes out of the pot, first put the ginger slices into the pot, then add the star anise, clove, pepper, kaempferia kaempferia and cumin, stir-fry until fragrant, and then take out the big spices.

04

Then, stir-fry the lamb chops, add salt and Chili powder and stir well. Then, add Angelica sinensis and Astragalus membranaceus, heat the water until it doesn't pass the lamb chop, cover the pot, and simmer on low heat until the soup is thick and can be hung on the lamb chop.

05

Now start making soup with minced meat. Put tomatoes in another oil pan, stir-fry until juice, then add carrots, potatoes and mushrooms and stir-fry.

06

Stir-fry, then pour the lamb chops, add some hot water and old tofu, cover the pot and stew for about 20 minutes.

07

You can start mixing noodles while stewing. Beat 2 eggs into high-gluten flour to make dough, and stir hard. Then cover it with a wet cloth and wake it for about 30 minutes.

08

Next, knead the dough until the surface is smooth, roll it into fine noodles with a rolling pin, and then cut it into strips with a width of 4cm.

09

Then, boil the soup again, break the noodles into pieces of moderate size and throw them into the soup. After cooking, add some small vegetables, stir well and serve.

10

After the pot is full of bowls, you can also add some coriander to make it more fragrant.

Special tips

1, the traditional minced meat noodles are made of sheep hind legs. I chose lamb chops this time, which will be more chewy.

2. Cumin is generally used to make minced meat noodles, because it is more tasteless to mutton. If there are not so many kinds of spices at home, you can buy thirteen kinds instead.

3. In Yinchuan families, a large box of mutton dumplings is usually made and then put in the refrigerator, which can be kept for about 1 week.