1. Pour the flour into the boiling water in small amounts several times and stir until there is no dry flour.

2. Knead into a smooth dough and let it rise on a damp cloth for 20 minutes.

3. Add the lamb filling into the cold water in three batches, stirring in one direction with chopsticks, then add the chopped green onion and ginger.

4. Add the scrambled eggs into the meat mixture.

5. Then add the chopped shrimp.

6. Then add cooking oil, pepper, pepper, soy sauce, salt, monosodium glutamate and sesame oil and mix well.

7. Roll the hot noodles into long dosage and cut into even dosage.

8. Then roll out the dough.

9. And so wrapped one by one.

10. Put it on a grate coated with cooking oil and boil the water for 12 minutes, then pick up the pot after 3 minutes.