Braised noodles are very simple to make. You can choose the best sheep bones, and the auxiliary ingredients can be according to your own preferences. Usually you will put some vermicelli or yellow cauliflower and cilantro for flavor, and many people will put some shredded tofu or seaweed. These are all according to human taste.

The ingredients are star anise, fennel, grass nuts, fennel, salt, monosodium glutamate and sesame oil, which is called "sesame oil" in the south. The English name for chow mein is braised noodles. The main ingredients are high-quality high-gluten flour and old soup, which belongs to Yu cuisine. Bite into it, the flavor is delicious, hot and spicy, and the aftertaste is endless.

There are many kinds of chow mein, Zhengzhou chow mein, Yushi chow mein, Fangcheng chow mein, yuanyang chow mein, three counties chow mein, fast food chow mein.

First boil the soup, cut the mutton into large pieces. Wash the mutton and mutton bones with water, soak them in water for about 1 hour, fish them out and rinse them. Make a seasoning packet by wrapping star anise, fennel, grass nuts and fennel together with gauze. Fill a pot with water, add the lamb and lamb bones, boil over high heat, skim off the foam, add the seasoning packet and simmer over low heat for 2-3 hours.

Cook the lamb until tender, remove the seasoning packet, season with salt, and set aside to cool. Then make the dough, add a tablespoon of salt to the flour, mix well, slowly add water, knead into a soft dough, cover with plastic wrap and let rise for 20 minutes. Then knead for another 10 minutes, cover with plastic wrap and let rise for 20 minutes. Repeat 3-4 times.

Roll the dough into thick strips, divide into portions, roll each portion into a rectangular sheet about 1cm thick, spread salad oil on the sheet, cover with plastic wrap, and let rise for 20 minutes. To prepare the topping, soak the vermicelli in water. Wash the cilantro, cut into pieces, soften the cauliflower and black fungus, tear the black fungus into florets, soak the kelp, wash it and shred it, boil the quail eggs and peel them, and finally slice the lamb.

Finally cook the noodles, put the boiled lamb broth into the pot, bring to a boil and add the lamb slices, yellow cauliflower, fungus, kelp and shredded tofu in turn, stirring well. Boil the pot again and start pulling the noodles. Take a sheet of dough, pinch the ends with both hands, gently prop it up, stretch the dough into a strip about 1cm wide and add it to the pot. Repeat, putting all the noodle pieces into the pot. Bring to a boil, add the vermicelli and season with salt. Once cooked, the noodles can be taken out of the pot and served with sweet garlic and chili sauce.

When meeting, make sure to pay special attention. It is best to put some salt in the dough and repeatedly knead and wake up at least 3-4 times, so that the resulting noodle dish will be thicker. In addition, when cooking lamb soup, we can also match some chicken bones, which can add some flavor to the soup. Don't add soy sauce and vinegar when you eat lamb in braised noodles, or you can't eat authentic lamb braised noodles.