Steps

1. Put the oatmeal noodles in a container, pour boiling water directly on top, and stir evenly with chopsticks or a rolling pin.

2. Pour 1 teaspoon vegetable oil.

3. When it is dry and not hot to the touch, knead it evenly and place it on a cage covered with wet drawer cloth and pat it flat with your hands. Steam over high heat for 15 minutes, take out and let cool.

4. Knead the oatmeal dough into a uniform shape with your hands.

5. Roll the oatmeal dough into strips, divide it into portions of about 10 grams, and roll each portion into a round shape by hand.

6. Take a piece of dough and place it on a smooth countertop or stone board, press it with a scraper (or use your palm) and push it outward to form a long tongue-shaped thin sheet.

7. Use a scraper to scoop out the lower piece and put it on your index finger. Make a quick circle with your index finger so that the dough wraps around your index finger and take it out into a barrel shape.

8. Place the prepared oatmeal noodles one by one in a small steamer that has been brushed with oil. Add water to the steamer and bring to a boil, then put the small steamer over high heat and steam for 4-5 minutes.

9. Dice the mutton and onion, peel and dice the carrots and potatoes, and shred the ginger. Chop the garlic and put it into a small bowl, add soy sauce, vinegar and sesame oil to make a sauce.

10. Heat the oil in the pan, first add the ginger and onion and sauté until fragrant. Add the mutton and stir-fry until it changes color, then add cooking wine and light soy sauce.

11. Add carrots and diced potatoes and stir-fry briefly. Add salt, sugar, pepper and a little water and bring to a boil over high heat, then reduce to low heat and simmer for 4-5 minutes.

12. Add MSG and chopped green onions, mix well and serve. When eating, pour the prepared mutton sauce on the oatmeal noodles, and then pour in some of the prepared sauce.