1. Break open the lamb bones, put in cold water with lamb, add green onion, ginger slices, cook until the meat is rotten, remove and let cool and slice
2. 500g gluten flour, 250g water, 1 egg, 7g salt, 1g alkali
3. Make a smooth dough, cover with plastic wrap and wake up for 10 minutes
4. Knead for a few minutes and divide into ten equal parts
5. Roll out into a tongue-shaped dough, grease both sides
6. Wake up for more than 30 minutes
7. Put shrimp skins, seaweed, sesame oil, and MSG in a bowl (not recommended for those with children at home)
8. Put the water in the pot to boil and prepare for the next
9. Take a dough piece, pinch both ends and shake it
10. Keep dumping
11. Pull it to the long one, get down the pot
12. Cook for two minutes
13. Pour in two spoons of lamb soup just now
14. Add lamb and coriander, if you like spicy, you can add chili oil and mix well.
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