1. Wash lamb and lamb belly. Boil the green onion and ginger in a hot pot under cold water, remove the cold water and put it in a pressure cooker. Add cooking wine, ginger slices, star anise, and cinnamon for 20 minutes.
2. Then pour it into a casserole to taste: salt, soy sauce, sugar, and chili are simmered to taste.
3. Cook the noodles in a separate pot, and pour lamb and soup in a bowl.