1. First cut the mutton into small pieces, wash and put in the pressure cooker, add ginger slices, boil the soup for 30 minutes, add more water to make the soup directly
2. Soak the vermicelli in cold water in advance, cut into small sections and put in cold water for later use
3. Soak the dried gluten pieces in soft and cut small pieces in cold water for later use
4. Soak the tofu tendon softly and chop up for later use
5. Soak day lily and fungus, chopped and soak in water for later use
6. One onion chopped finely and a few slices of ginger
7. Heat oil, add onion and ginger and fry over medium heat
8. Fry until the onion is browned. Be careful not to batter and make it bitter. Add more black and white pepper powder, chili powder, thirteen incense, (add chili powder according to personal taste) and fry out the aroma
9. Pour in all the fungus, daylily, gluten and tofu tendons, stir-fry well, add more light soy sauce, appropriate amount of dark soy sauce, a little vinegar, and stir-fry for 5 minutes to taste
10. Pour in the mutton and mutton soup cooked in advance, bring to a boil, add the sweet potato vermicelli and cook for 3 minutes
11. I usually mix one spoonful of flour per person and four spoonfuls of flour into a fluid batter
12. Pour the batter while stirring. Stir constantly over high heat to prevent the pan from sinking to the bottom. Cook for about five to ten minutes. Add salt according to your taste.
13. Put some sesame oil before it is out of the pot, it is very hot, be careful, just have the scallion pancakes more delicious!
Tips:It’s better to make the simplification by yourself. It’s better to use pepper and chili powder to season the spicy noodle soup and thicker.
