1. Material: 400g of flour, 50ml of clear water, 200g of mutton, celery 1 root, tomato 1 piece, half of Chinese cabbage, pepper 1 piece, half of onion and a little ginger. Seasoning: 5g salt, 3g pepper, 2g chicken essence and a little vinegar.

2. Add a little salt to the flour with clear water (depending on the hardness) and knead it into a smooth and soft dough, and wrap it with plastic wrap for 20 minutes.

3. Wash and slice mutton. Wash vegetables, peel them, remove seeds and cut them into pieces of similar size.

4, the hot pot is cold, first the mutton is slippery and discolored, and the oil is drained.

5. Leave the bottom oil under the onion, ginger and rice until fragrant, stir-fry the vegetables, and then add the mutton and seasoning to taste.

6. Take a clean pot to make water.

7. Dish the dough into liquid medicine, brush it with oil and wake up.

8. When the water boils, pull the noodles into fine noodles and cook them directly in the pot.

9. Take out the cooked noodles and put them on a big plate, and pour in the fried dishes.