Before you do it, prepare the materials, the right amount of wheat flour, sheep oil, auxiliary peanut kernels, seasoning onion, garlic, pepper and so on. Then wash the suet, chop it up, put it in a pot, cook it over medium-low heat for about 15 minutes, and then fish out its dregs. Mince some ginger and garlic and put them in the pot, then put the peanut kernels in, and when it turns golden brown, fish it out and chop it up.

Put the suet in, and when it cools, pour it out and put some flour into the pot. Bring it to a boil over high heat, then turn down the heat to low, and when it's at 8 maturity, when it's golden brown, take it out, put it on a chopping board, and roll it out with a rolling pin. Put the suet in a pan, put the flour in it and fry it well, when both the flour and the oil have solidified and turned into lumps, pour it out. Let it cool, then cut it into noodles with a knife, add a little salt and chopped scallions, and it is ready to eat.

When you make it, if you don't have peanuts, you can use some walnuts instead. Or add some orange peel to make it together, but it is best to make it fresh, and before you make it, chop it into froth and put it in, so that it can well remove some fishy flavors on the mutton fat.