2, Accessories: vermicelli (150 grams), cauliflower (dry) (15 grams), parsley (10 grams), fungus (dry) (15 grams).

3, seasonings: salt (6 grams), monosodium glutamate (4 grams), soy sauce (25 grams), chili powder (15 grams), alkali (1 gram), mutton fat (20 grams), anise (5 grams), sesame oil (30 grams), peanut oil (20 grams).

4, the flour and salt and well, add water and noodles, molasses about 30 minutes standby. Cut the lamb into small dices, blanch with hot water to remove the blood foam.

5, the ginger pat broken, large onion segments, pepper, anise, cinnamon, cumin, grass fruits, sesame leaves, cloves, angelica, goji berries with gauze wrapped, made of spice packets. Cook a pot of boiling water, put the spice packet and lamb, cook for more than half an hour to make lamb soup.

6, tofu skin washed and shredded, vermicelli soaked and cut into long segments, cauliflower soaked in water, fungus soaked in water and torn, cilantro washed and cut into segments and standby.

7, the dough will be kneaded into a long strip, and then cut into small doses with a knife, and then rolled into a rectangular sheet about 3cm wide, and then stretch the hand around into a thin noodle, you can cook in the pot.

8, lamb broth boiling, into the noodles, gently scattered, to be the pot of soup and then open, into the bean skin, fans, yellow flowers, fungus, cooked to the noodles, ingredients are cooked, put a little cooking wine, salt, chicken essence, drizzle a little sesame oil, sprinkled with cilantro, and finally finished.