1. Chinese cabbage is washed and drained;

2. Prepare mutton, green pepper, onion and garlic, and soak dried red pepper in water.

3. Cut Chinese cabbage into sections;

4. Cut the onion obliquely and slice the garlic;

5. Cut the green pepper into pieces and cut the red pepper into sections;

6. Slice mutton;

7. Hot oil in a hot pot, stir-fry the mutton slices and change color;

8. Add pepper powder, ginger powder, salt, soy sauce, onion and garlic to stir fry;

9. Add red pepper and saute;

10. Add Chinese cabbage stalks and stir fry;

1 1. Add Chinese cabbage leaves and stir fry;

12. Stir-fry and sprinkle with appropriate amount of salt to taste;

13. Add a spoonful of salt to the flour and a proper amount of water to make a dough with moderate hardness. After waking up for half an hour, knead it into a smooth dough;

14. Put a little oil on the dough, roll it out and melt it into strips with a knife;

15. Wipe a little oil on the bottom of the dish, rub it into flour paste, put it on the dish, cover it with plastic wrap, and wake up for more than 1 hour;

16. Boil the water in the pot, hold up the flour paste with both hands, and pull the awakened paste into a long noodle, which is commonly known as a sliver (just a little thinner than the chopstick head). Put it in the pot, boil the water again, and the sliver floats.

17. Take out the noodles, soak them in cold water, put them on a plate, or eat them directly without cold water, depending on whether you like cold noodles or hot noodles;

18. When eating, pour the mutton and Chinese cabbage into the mixed noodles, stir and serve. Bright color, strong noodles, strong mutton aroma, real home-cooked food!