1. Wash the mutton, remove the bones, put it into the soup pot, add the sheep fat and star anise, cook it, take it out and cut it into pieces about 1 cm square.

2. Cook the vermicelli thoroughly in boiling water, and wash it with clear water until it is cool; Soak auricularia auricula and daylily in warm water, remove the hard part of auricularia auricula root, remove the flower stalk of daylily, and cut into sections about 4 cm long; Clean coriander, remove roots, and cut into sections about 1 cm long; Chili noodles, fry in hot oil, and make Chili oil for later use.

3. Pour the flour into the basin, first dissolve the refined salt and alkali with water, and mix them into the flour. Knead the dough evenly and thoroughly, then knead it into long strips, make it into a dosage of about100g, coat it with oil, arrange it neatly on the chopping board, and cover it with a wet cloth for 15 minutes.

4. Rub the baked dough into a cylindrical shape, then flatten it, then roll it into a dough sheet with a rolling pin that is thin in the middle and thick on both sides. Hold the two ends of the dough with both hands and slowly stretch it, shaking it up and down while pulling it. When it is pulled to a strip about 2 cm wide, tear it from the middle of the strip by hand, put it into a boiling soup pot (a small amount of mutton soup is mixed with appropriate amount of water), and add cooked mutton, fungus and daylily.