1. Add boiling water to the noodles in portions, stirring while adding until there is no dry flour, knead into a moderately hard dough, cover and let the noodles rise for 20 minutes
2. The awake dough is divided into small doses, and then kneaded into noodles
3. The kneaded noodles are steamed in the pot for 10 minutes
4. The time for steaming noodles to prepare the marinade: cut lamb and potatoes into dice, mince green onion and ginger, and cut green garlic into sections
5. Stir-fry the lamb with cold oil in a hot pan to change its color, add cooking wine and white pepper to remove the smell, then add light soy sauce to color the seasoning, stir fry for the aroma and add the chopped green onion and ginger
6. Add a little more water and bring an appropriate amount of salt to a boil
7. Boil all the ingredients until soft and rotten, add the green garlic, and bring out the pot
8. Pour the steamed noodles in the mutton soup. You can add some chili oil if you like spicy food.
