Prepare lamb and lamb bones, soak in water to more than 2 hours, use gauze to star anise, sesame leaves, cinnamon, pepper, grass berries, nutmeg, green onions, ginger packet out seasoning packet

2. fungus soaked in water and then torn into small dots, kelp in advance of soaking

3. soaked dried cauliflower to the root and then cut into segments

4. fine vermicelli rinse clean and soak soft and standby, soak lamb and Mutton and lamb bones into the soup pot

5. Add water, boil, skim off the blood foam, add the seasoning packet, boil over high heat, turn the fire, cook for 2 hours

6. Fish out the mutton, cut into slices, add salt to the flour with water to form a dough, molasses for 15 minutes

7. Molasses the dough rolled into a cylindrical shape, flatten it out, and then use a rolling pin to roll into the middle of the thin, the sides of the thick sheet, the sheet on the oil, and then molasses for 15 minutes

8. Wipe the oil on the sheet, and then molasses for 15 minutes

8. Enable another pot to be filled with mutton stew broth, put in the fine vermicelli, add black fungus, cauliflower, seaweed, and meat slices and boil

9. Pinch the ends of the noodles with both hands and slowly pull them out, shaking them up and down as they are pulled, and then pull them out until they reach a strip about 2 centimeters wide, and then put them into a pot of boiling broth

10, Chicken essence, seasoning dripping sesame oil, served in a bowl, put cilantro, chili oil, can be eaten