Lamb Noodles

Lamb Noodles

1. Prepare lamb and lamb bones, soak them in water for more than 2 hours, and wrap star anise, bay leaves, cinnamon, pepper, grass fruit, nutmeg, green onions, and ginger out of the seasoning packet with gauze

2. The fungus is soaked in water and then torn into small flowers, the kelp is soaked in advance

3. Soaked dried daylily, remove the roots and cut into sections

4. Rinse the vermicelli and soak softly for later use. Put the soaked lamb and lamb bone into the soup pot

5. Add water, bring to a boil, skim off the blood foam, add the seasoning bag, bring to a boil on high heat, turn to a simmer, and simmer for 2 hours

6. Remove the lamb, cut into slices, add flour, salt and knead into a dough with water, 饧 for 15 minutes

7. Knead the good pasta into a cylindrical shape, press it flat, and use a rolling pin to roll into thin pieces in the middle and thick on both sides. Oil on the pieces and leave for another 15 minutes.

8. In another pot, put the original soup of lamb stew in the pot, add the vermicelli, add the black fungus, daylily, kelp shreds, and meat slices to a boil

9. Pinch the two ends of the noodles with both hands and slowly stretch them, and shake them up and down while pulling them. When they are about 2 cm wide, put them into the boiling soup pot.

10. After the noodles are cooked, add salt, chicken essence, seasoning and pour in sesame oil, put in a bowl, put coriander and chili oil, ready to eat