1. Put an appropriate amount of flour into a basin, add water in portions, stir into a floc, knead it into a dough, and cover the dough with a white cloth that has been beaten with water.
2. Knead every 10 minutes or so, until the dough becomes smooth and smooth.
3. Cut an appropriate amount of cooked lamb and cut into sections with garlic moss.
4. Cut the soaked potato noodles short, and change the yellow flowers and fungus to the appropriate knife for later use.
5. Heat the wok, add mutton soup, add a little boiled water according to your taste.
6. Add diced radishes and stew until they are broken and seasoned. Add salt, pepper, chicken essence, light soy sauce.
7. Roll the noodles into thin slices, cut into long strips, and pull them into fingernail-sized noodles. Add lamb and vermicelli.
8. Add day lily and fungus, and leeks and coriander before serving.
9. Finished product.
Tips:1. The noodles should be slightly softer than the hand-rolled noodles. Repeatedly wake up, knead, and roll them into thin slices, and then pull them out quickly. The noodles that have been done this way will become chewy.
2. The mutton soup should be diluted with appropriate water, otherwise it will be too fragrant.
3. The amount of dishes is moderate, not overwhelming, and be a good supporting role.
