1, and noodles. The noodles should be slightly hard, and then set aside for at least half an hour.

2. Wash the lamb and cut it into 5mm cubes, wash the tomatoes and cut them into 10mm cubes, and cut the frozen tofu into 10mm cubes.

3. Dice the radish, mushroom and garlic clover, and chop the green onion.

4, cilantro washed and chopped, greens washed and set aside, mushrooms soaked well, cut about 5mm dices.

5, pour oil in the pot, to fry a little more than usual.

6, when the oil is 80% hot, pour in the onion, ginger and garlic to burst.

7, add mutton stir fry, add soy sauce, moderate salt, eight mature out of the spare.

8, stir-fried lamb bashful.

9, the pot of oil, pour in tomatoes stir fry juice.

10, then add frozen tofu, mushrooms, radish stir fry a few times.

11: Add 1.6L of boiling water to the pot, bring to a boil, then add soy sauce, soy sauce, vinegar, and salt and cook for about 2 to 3 minutes.

12: Add the lamb to the pot, then add the mushrooms and garlic cloves. Turn off the heat after the water boils for half a minute and set aside.

13: When the dough is ready, start rolling it out thinly.

14: Cut the noodles into strips about 3mm wide.

15: Boil another pot of boiling water, add the noodles and cook, then fish out.

16: Blanch the bok choy and place on top of the noodles.

17, finally in the bowl into the first cooked soup, sprinkle parsley, add chili oil. Sizzling mutton noodles are ready!