Braised Noodles with Lamb

1. Crush the lamb bones and add cold water to the pot along with the lamb. Add scallions and ginger slices and cook until the meat is tender. Remove and let it cool before slicing

2. 500g of gluten powder, 250g of water, one egg, 7g of salt, and 1g of alkali

3. Mix into a smooth dough, cover with cling film and wake up for 10 minutes

4. Rub for a few more minutes and divide into ten equal parts

5. Roll into tongue shaped noodles and apply oil on both sides

6. Cover with plastic wrap and wake up for more than 30 minutes

7. Put shrimp skin, seaweed, sesame oil, and monosodium glutamate in the bowl (not recommended for children at home)

8. Bring the pot to a boil with water and prepare for the next step

9. Take a noodle, pinch both ends and shake it

10. Continue to shake off

11. Pull it to the long end and put it into the pot

12. Cook for two minutes and it will be cooked

13. Pour in two spoons of the soup that was just cooked with lamb

14. Add lamb and coriander. If you like spicy food, you can add chili oil and mix well.