1. Wash mutton, boneless, put it in a soup pot, add sheep fat and star anise, cook it, take it out and cut it into pieces about 1 cm square.

2. Cook the vermicelli in boiling water and wash it with clear water until it is cool; Soak auricularia auricula and daylily in warm water, remove the hard part of auricularia auricula and pedicel of daylily, and cut into sections about 4 cm long; Cleaning coriander, removing roots, and cutting into sections about 1 cm long; Chili noodles, deep-fried in hot oil, made into Chili oil for later use.

3. Pour the flour into the basin, first dissolve the refined salt and alkali with water, mix them into the flour, knead the dough evenly and thoroughly, then knead it into long strips, with the dosage of about100g, coat it with oil, arrange it neatly on the chopping board, and cover it with a wet cloth for15min.

4. Knead the baked dough into a cylindrical shape, then flatten it, and then roll it into a thin dough sheet with a rolling pin. Hold both ends of the dough with both hands and slowly stretch it, shaking it up and down while pulling. When it is pulled into a strip about 2 cm wide, tear it from the middle of the strip by hand, put it into a boiling soup pot (a small amount of mutton soup is mixed with a proper amount of water), and add cooked mutton, fungus and day lily.