The lamb with the noodles

The fragrance of the fat and thin lamb, the smell of red oil made out of the onions of garlic and pepper, the colour of the local pepper, the colour of the sun, the water and the stew, the flesh of the soup, the fragrance of the noodles, the cuddling of the noodles, the cauldron of the family of the rural and urban inhabitants of the Ningxia Autonomous Region, the pork, the meat, the face, the whole soup, the complementary, the interaction and the taste。

Recipe Recommendations

mutton 200 grams
flour 300 grams
green onion appropriate amount
ginger appropriate amount
minced garlic appropriate amount
leek 20 grams
salt a little
soy sauce a little
pepper powder a little
Spicy noodles a little
chicken essence a little

salty and fresh
fried
an hour
ordinary

Steps for The lamb with the noodles

Faces are good, repeatedly, awakening, lasting more than three times。

Push out the bright side, a little bit thicker than the usual noodle。

Cut in broad strips and cover them with wet towels to prevent cracking and affect the taste. And then they're all article by article. This is a demonstration, and in practice, it's pulling the face straight into the soup pan。

I'll take care of it。

Scratch and cleaver。

The lamb cuttin. This lamb's a little thin. It's the best。

The boiler is hot and hot, the peppers are fried, the lamb is dried, the garlic is dried, the peppers are made red oil, the salt is pumped, the water is white enough for the amount needed. Here's a map of the lamb. Excuse me

We can't put cold water on it. The fire is about 20 minutes old. Pull the face into the pot. After we're done with all the noodles, we'll cook them for about two minutes, put them in cauliflowers, and we'll turn off the fire。

The products are green, white and red, and the fragrance and fragrance of the fragrance is unique. They are a common pasta at the home table of the North-Westers and are very local。