1. Warm water and noodles
2. Wake up for more than 30 minutes
3. Put the mutton into the green onion, ginger, and pepper water and stir clockwise, remember not to oil and salt
4. Flatten the celery with a knife
5. Chop the celery
6. Put 1 tablespoon of salt in the celery, add water and stir, remove, not too dry
7. Put 200 grams of oil in the pot, add pepper, star anise, garlic, ginger, and fried paste
8. Remove the pepper, star anise, and ginger, and let the oil cool
9. Pour the oil into the celery first, which can lock the moisture in the vegetable, and it is not easy to get out of the soup when it is alive.
10. Then put the live celery into the meat filling, and at the same time add 2 teaspoons of salt and stir evenly. The salt is added according to personal taste
11. Steam on a drawer for 20 minutes
