1. Cut the fatty meat with fat in the lamb into pieces and put it in the iron pan to get the oil out of it.
2. Add water to the iron pan to prevent paste
3. The fire is boiled, keep staring at it, don’t let it dry
4. The oil is starting to come out, wait for it
5. Go on, fat fat is getting smaller and smaller, oil is getting more and more
6. Sheep fat becomes browned and brittle and can be taken out for use
7. Clear lanolin
8. Sprinkle some sugar or salt on the fat of the lamb that was taken out, stick to eat, crispy and sweet, fat but not greasy
9. When I was a child, there was a shortage of oil and meat. This is our favorite.
10. In another pot, put in the flour
11. Medium heat, keep stir fry
12. The granular dough can be crushed, the color will become darker, and the fragrance will come out. You can turn off the heat and set aside
13. Pour the walnut kernels and peanut kernels into the bottom of the pan where the mutton oil has just been fried and fry until cooked
14. Crush black sesame seeds, walnut kernels and peanut kernels to decide the size by yourself
15. Add walnuts, peanuts and sesame seeds to the flour pan
16. Add crushed black sesame seeds and mix well
17. The mutton oil just filtered out is ready to be poured into the flour pan
18. Pour the mutton into a pan of flour mixed with various nuts
19. Stir
20. Finally into a lumpy dough
21. Put it out on a plate, let it cool in a cool, ventilated place, solidify and shape, chop and boil when you eat
22. The finished product, you can make more, put it in a fresh-keeping bag and put it in the refrigerator for freezer preservation
23. You can add salt or sugar according to personal taste when cooking
Tips:Don't be impatient for fried noodles, you have to stir fry slowly
