Main ingredients: lamb chops 3 pounds, 350 grams of flour.

Accessories: pepper, 1 piece of ginger, 6 grams of salt, 3 grams of pepper, spinach.

Steps:

1, flour according to 200 grams of flour with 105 grams of water, 2 grams of salt to add water. In winter, add a little more water, spring and fall days can be 2:1, while the summer needs to be 200 grams of flour and 98 water ratio, so that the noodles out of the good pulling, gluten is also good.

2, and into a smooth dough.

3. Divide the dough into 75 grams, seal it with a plastic bag to avoid drying out, and leave it to rise for about 30 minutes.

4: Roll out the dough into a long sheet and press a line down the center of the sheet with chopsticks, so that it can be easily cut in half when cooking.

5: Brush the surface of the rolled out dough with oil, place it on a plate, seal it with a plastic bag, and leave it in the molasses for about 2 hours. It is very important that the dough is molten so that it can be pulled apart easily.

6. Boil water in a casserole dish, blanch the lamb chops and put them in the casserole dish.

7, add peppercorns and ginger, simmer on low heat for 40 - 60 minutes. The time is adjusted according to the tenderness of the lamb chops.

8, stewed lamb soup served to the pot, add salt and pepper to taste.

9、Braised noodle blanks are pulled apart and split in half and added to the pot.

10, basically cooked into the spinach, spinach can be cooked out of the pot.

11, I roasted the lamb chops with cumin and other seasonings, all the risotto without meat.

12, you can directly pick off the cooked lamb chops meat with risotto.