1, buy about one pound of lamb.

2, cooking materials, scallions, star anise, cinnamon, ginger, peppercorns, sesame leaves, according to personal taste can be added or subtracted.

3, put the lamb in cold water in the pot.?

4, boil and skim off the foam to small fire stew 1-2 hours. 5, the lamb out to cool, cooked meat has 6 two, can make 6 bowls of chow mein.?

6, first cut 2 two mutton, divided into two under.

7, soaked seaweed, vermicelli and gold needles.?

8, prepare the ingredients, cabbage, cilantro, chow mein soup ingredients.

9, 6 taels of flour, a little salt and alkali dissolved in water.

10, and noodles than dumpling noodles slightly soft, molasses more than half an hour. 12, the pot add soup boil, add ingredients, under the braised noodles, into the bowl. (Bowl diameter 23 cm)

Brief introduction to chow mein:

Chow mein is a Han Chinese specialty in Henan with a long history. It is a kind of meat, vegetarian, soup, vegetables, rice gathering and have a traditional flavor snack, to taste delicious, affordable, renowned in the Central Plains, throughout the country. Braised noodles can be divided into different ingredients: lamb braised noodles, beef braised noodles, three fresh braised noodles, five fresh braised noodles and so on. Generally, white flour is used to make soft noodles with the right amount of salt and alkali, and the noodles are kneaded repeatedly to make them tough. The essence of braised noodles lies in the soup, mutton soup should use good fresh mutton, after repeated soaking into the pot, skimming the blood foam, put into the whole seasoning, the meat will be boiled. Below, the pot put the original broth, pull the noodles into thin strips into the pot, put on the lamb, with cauliflower, fungus, water vermicelli. It is served with a small plate of cilantro, chili oil, sugar and garlic, which makes it even more flavorful. Because the noodles and meat rotten, rich flavor, and cheap, it became the most typical Han snacks in the Central Plains.