1. Carrots, potatoes, onions are cut into pieces for later use; the meat filling is appropriate for later use
2. Put a little oil in the pot and fry the mutton froth
3. Fill out the fried mutton froth, still use the remaining oil in the pan, add the onion and stir fry until it becomes raw
4. Add potato pieces and carrot pieces and stir fry until they are evenly coated with oil and the surface is broken
5. Add water to submerge all the ingredients and turn to medium heat until the potatoes are soft and rotten
6. While cooking the ingredients, cook the raw noodles (the noodles I use, lasagna) and place them on the plate for later use.
7. When the potatoes are soft (carrots are easier to cook), turn to low heat, put the fried lamb froth and curry cubes in the pot. After the curry cubes melt, add salt according to the taste. I don’t like the light taste, so I added a spoonful salt
8. Add the noodles and mix well. Look, isn't it simple?
Tips:No tricks, super simple
