1. Slice garlic for later use
2. Beijing star anise, pepper, dried chili
3. Cut green onion into sections for later use
4. Boil water in a pot, add the cut lamb and blanch for five minutes
5. Remove the cold, and control the moisture
6. Heat the pot, add edible oil, saute green onion, garlic slices, star anise, pepper, dried chili
7. Add the blanched lamb and stir fry for 3 minutes
8. Add three teaspoons of light soy sauce and one teaspoon of dark soy sauce
9. Add two teaspoons of oyster sauce
10. Stir fry evenly
11. Add minced lamb in water, cover and simmer for half an hour
12. Add a teaspoon of chicken essence, sprinkle with chopped green onion
13. Put the noodles on the plate and set aside
14. Boil water in a pot and put in the noodles
15. Noodles cooked
16. Fish out and put in the dish
17. Just pour the stewed lamb on it
Tips:Soak the mutton one hour in advance, wash it twice, blanch the mutton, remove it and wash it twice, and stew it to remove the fishy.
