First we prepare the main ingredients and ingredients: lamb bones, lamb leg meat, vermicelli, cauliflower, parsley, shredded tofu, kelp, quail eggs, flour, salt, cooking oil and so on.

When these raw materials are ready to go, we began to do the soup, soup production is very important, it can be said that a bowl of old chowder is good to eat all in the soup, simmering chowder soup about two hours or so, the longer the chowder to do out the more delicious.

2 boil soup

Mutton cut into large pieces, wash mutton and mutton bones with water, soak in water for about 1 hour, remove and wash. Fill the pot with water, put the mutton and mutton bones into it, boil it over high heat, skim off the froth, put in the seasoning bag, turn to low heat and simmer for 2-3 hours, simmer until the mutton is soft and rotten, fish out the seasoning bag, take part in the salt seasoning, and leave it to cool and stand by

3Make the noodle billet

The kneaded dough will be kneaded into thick strips and made into dosage pieces, and then each piece of dosage will be rolled out with a rolling pin into a rectangle of dough with a thickness of about 1 centimeter. Coat the dough with a layer of oil, cover with plastic wrap and wake up for 20 minutes. Set aside .

4 Cook the noodles:

First, get the ingredients ready, wash the cilantro and cut the segments . Kelp soaked and washed, shredded. Mutton sliced, preferably cut into large pieces.

Open the pot again and start stretching the noodles. Take a piece of pasta, hold the ends and stretch quietly, pull the patches into noodles about 1 cm wide and lower them into the pan. Repeat this to stretch all the pasta pieces into the pan. When the pan opens, add the vermicelli and toppings and season with salt. When the noodles are cooked, produce not much out of the pan and eat with sweet garlic and chili sauce.

Simmering lamb soup can also put some chicken bones to increase the fresh flavor of the soup, the soup is very critical, you must pay attention to it, be patient enough.