1, dough, dough a little bit, put a small amount of salt in the dough;

2. Dismantle and wake up the noodles for many times, so that the noodles made are stronger;

3. Cut the noodles and roll them into finger-wide patches for later use;

4, stew the soup from the pot, stew the mutton or beef with bones, only put ginger in the soup, and don't even put salt. After the stew is almost rotten, remove the meat, remove the bones, shave off the fat and continue to stew in the soup;

5. Boil the water from the pot, add the rolled noodles after the water boils, add the kelp and spinach when the noodles are almost cooked, and take them out together after cooking and add the chopped parsley, shredded bean skin, chopped green onion, salt, monosodium glutamate and Chili oil;

6. Pour the stewed broth and use it.