1. Flour with water and a little salt and dough, wrapped in plastic wrap at room temperature, every half hour to take out and knead, and then wrapped again, this process repeated four or five times basically, the dough kneaded very elastic, and then put into the case into small doses rolled into a rectangle.

2. Use a brush to brush the dough with cooking oil, put it on a plate without water, put it on top of each other in order, and then cover it with plastic wrap and continue to let it rest for a long time.

3. Wash the lamb bones and meat.

4. Add water to the pot, put the lamb bones and mutton in to blanch the blood.

5. Then fish out and rinse with water.

6. Prepare to cook the soup with the ingredients, fragrant leaves, star anise, cinnamon, cumin, dried chili peppers, mace are placed in the container of cooking ingredients.

7. Add water to the pot to put the lamb bones and lamb, cooking box, pepper leaves, and onions and ginger are put in the pot of water should not exceed the lamb, the cooking process is no longer add water, at least to cook for nearly two hours.

8. Cook until the soup turns white, fish out the lamb and bones.

9. Cool the lamb, slice it and set aside.

10. Prepare a bowl base with salt, a few drops of sesame oil, pepper and curry powder.

11. Shredded seaweed, shredded bean skins, quail eggs, washed thorns and spare.

12. The prepared pasta billet take out a, with the hand to the sides, pull the thin thickness, a billet of pasta can be pulled more than a meter long, and then folded.

13. Tear it into strips with your hands.

14. Add the seaweed and tofu shreds to the pot, then drop the noodles in and see them float up.

15. Put the base in the bowl with hot soup to melt, then put the noodles in, then add soup, put lamb and quail eggs, like to eat spicy and then put red oil and thorn mustard, a bowl of hot chow mein is ready.