Main Ingredients

Lamb

130g

Potatoes

100g

Tomatoes

1

Carrots

60g

Sides

Oil

Moderate

Salt

Oil greens

4 pcs.

Moderate

Cabbage

4 stalks

Pepper

Small amount

Pepper

Small amount

Garlic

3 cloves

Scallion

1 stick

Coriander

1 stick

Black fungus

A little

Steps

1. Wash the mutton to remove the blood

2. Prepare the main ingredients

3. Prepare the side ingredients

4. Add 1g of salt to the warm water and stir to dissolve it

5. Add it to the flour in small batches

6. Stir to make it floury

7. Knead to form a smooth dough.

8. Cover with a damp cloth and knead the dough 2 more times every 20 minutes or so***.

9. Mutton into a diced meat, the tomatoes washed and cut into small pieces, onion, ginger, garlic, washed and chopped, potatoes, carrots, washed and peeled and cut into small dice, greens cut and washed into pieces

10. hot pan cool oil, oil heat 7 into, under the pepper, onion, ginger burst out of the aroma

11. under the mutton and stir-fry evenly browned

12. add the potato diced potato diced stir-fry become The potatoes are fried to a bright time

13. and then into the carrot diced stir-fry a few

14. add a little taste of soy sauce seasoning

15. into the cut black fungus add water, water to a little bit more

16. will be tomatoes into

17. open the pot and then put a little salt, the pot is open to change to a small fire to keep the state of the micro-open.

18. Sprinkle a thin surface on the panel, put the dough on it, roll it out with a rolling pin to a thickness of about 0.5cm, cover it with a damp cloth and let it rise again for about 5 minutes.

19. Cut the sheet into wide strips

20. Pinch it with your fingers on both sides to make it thinner

21. Then pull it gently with both hands to both sides, and then it will become long and thin. Leave a head to let the right thumb gently enough to pinch; left thumb quickly and easily will reveal a little bit of the head of the left hand pulled down the noodles, quickly thrown into the soup has been boiled, with a phrase to describe this time the noodles like snowflakes flying into the boiling pot, the speed to be fast coherent to be forceful so that the noodles do not stick to the hand, but also to the end of the block pull pulling pull the piece.

23. Finally, when all the pieces of the pull down, with a spoon, some of the bottom of the noodles will float up to avoid sticking

24. under the greens on high heat

25. add pepper, garlic and stir well, sprinkle on the chopped scallions can be

26. into a bowl can be enjoyed