Step 1 Cook the mutton soup: 1. Wash the mutton, mutton bones and soak them in cool water for 2-3 hours to get rid of the blood. 2. Put the meat into a pot with cool water, turn on the heat and blanch the meat again, pour off the water. 3. Put the lamb and lamb bones into a casserole dish (or other stewing pot), fill with cool water, and add the scallions and ginger. 4. Turn on high heat and bring to a boil, turn down the heat and cook for 2-3 hours. The preparation of the lamb soup is mainly time-consuming in the first stage, but the temptation of food is unstoppable. Step 2 Prepare the auxiliary ingredients: cut the tofu skin into julienne Step 3 Soak the vermicelli noodles softly Step 4 Above is a wide noodle pulled by yourself, add the flour to the water and put in the salt, and the noodle, wake up the noodle for 1 hour, roll the noodle into a small section, brush with cooking oil, cover with plastic wrap, and wake up the noodle again. Wait for the following time to pull noodles. If you don't know how to pull the noodles yourself, go to the market and choose lasagna. Step 5 To start the braising: 1. Pour the boiled lamb stock into a pot, slice or cube the cooked lamb and add it to the pot together. 2. Put in the soaked vermicelli Step 6 When the lamb broth is boiling and ready to go, add the shredded tofu. Put some pepper, salt, a little soy sauce, a little chicken broth, stir and wait for the noodles to cook. Step 7 Finely chop the green onion and cilantro, and finally put them into the bowl. Step 8 Lamb Chowder Finish!