Accessories: vegetable oil 30g, salt 8g, tomato 1 piece, tomato sauce 20g, three spicy skins, garlic 2 cloves, pepper powder 1g, Chinese cabbage 1g, onion 20g, chicken essence1g.

2. Add some salt and water to the flour to make a smooth dough. Cover with plastic wrap and wake up for about 30 minutes.

3. Knead the dough again and roll it into a rectangle with a rolling pin, with a thickness of about 1cm.

4. Brush vegetable oil evenly on the big plate, spread the rolled noodles on the plate, brush vegetable oil evenly, cover with plastic wrap, and wake up for about 30 minutes.

5. Wash and cut tomatoes, wash and cut Chinese cabbage, chop garlic, soak spicy skin in hot water for two minutes, pick it up and chop it.

6. Dice onion and slice mutton

7. Cut the dough into wide strips.

8. Press it down with your fingers and make it thinner. Squeeze both ends of the pressed noodles with both hands and gently pull them, and the noodles will become thinner and longer. Then hang the noodles on the left wrist, leaving one end for the left thumb to hold gently; The thumb of the right hand is light and tidy, and the face of the left hand showing the small head is pulled down.

9. After all the pieces are picked up, the soup pot is boiled, and the picked pieces are quickly thrown into boiling water to boil.

10. scoop up cold water and mix it evenly with vegetable oil to prevent it from sticking to the pan.

1 1. Cool the oil in the hot pot. When the oil is 80% hot, stir-fry the mutton to make it fragrant. Add pepper powder and stir well.

12. Add chilli peel and onion and stir-fry until fragrant.

13. Stir-fry tomatoes to get water.

14. Add Chinese cabbage and tomato sauce and stir-fry evenly. Add salt and stir-fry evenly.

15. Add a piece of fire and stir fry quickly and evenly.

16. Sprinkle with minced garlic and mix well.