Raw materials:

500g of flour, 100g of lamb, 20g of tofu skin, 20g of vermicelli, 20g of cauliflower, 20g of fungus, 20g of cilantro, 10g of ginger, 10g of green onion, 1 tsp of peppercorns, 2 star anise, half a cinnamon, 5g of fennel, 1 grasshopper, 2 slices of sesame seeds, 5g of angelica, 5g of wolfberries, 5g of cloves, 5g of sesame oil, 5g each of angelica, wolfberries, a little bit of chicken essence and salt. 5g, 5g cloves, 1 tsp sesame oil, 5g each of angelica and wolfberry, chicken essence and a pinch of salt.

Methods:

1. Mix the flour with salt, add water and noodles, and set aside for about 30 minutes. Cut the mutton into small dices and blanch it in hot water to remove the blood foam;

2. Make a spice packet by patting ginger, segmenting scallions, peppercorns, star anise, cinnamon, cumin, grass fruits, allspice, cloves, angelica, and goji berries in a gauze cloth. Cook a pot of boiling water, put the spice packet and lamb, cook for more than half an hour to make lamb soup;

3, tofu skin washed and shredded, fans soaked and cut into long segments, cauliflower soaked in water, fungus soaked in water and torn, cilantro washed and cut into segments standby;

4, will be kneaded into long strips of dough, and then use a knife to cut into small dosages, and then rolled into a rectangular sheet of about 3cm wide, and then stretching the hands left and right! Pulled into thin noodles, you can cook;

5, lamb broth boiling, into the noodles, gently scattered, to be the pot of soup and then open, down into the bean skin, vermicelli, flowers, fungus, cook until the noodles, ingredients are cooked, add a little wine, salt, chicken essence, drizzle a little sesame oil, sprinkled with cilantro, and then finally finished.

Warm tips:

Lamb braised noodles should be eaten quickly after the pot, otherwise the noodles will be soaked for a long time and lead to a great loss of taste, eat with sugar garlic and fried chili.