Pour less water, pour into the simmered basin, stir with chopsticks while adding water, until there is no dry noodles, hand and smooth dough.
Cover the damp cloth or cling film for about half an hour, take a piece of dough and knead it into a strip, knead it into small pieces, smash it into fish fish and nest with the palm of your hand, and put it into the oiled cage until it is finished.
Carrots, cucumbers and shreds are added to the boiling water pot with a little oil and boiled out. Cut the cucumber, chop the pepper, and cut the potatoes. The flax oil is warm and warm. Add the wild dried chopped green onion to burn the aroma. Pour it into the chili bowl and add soy sauce and salt.
Chopped green onion, ginger shredded, mutton diced.
Heat the pot, add the flax oil, sauté the peppercorns, add the mutton diced to the discoloration, add two-thirds of the chopped green onion, ginger and stir-fry the scent, add the wine, stir-fry and stir evenly, add water to boil Minutes to mutton cooked.
Turn off the fire after entering the remaining chopped green onion.
Steam the wok, add the potatoes, steam with the noodles, turn off the steam after ten minutes of steaming, simmer for two minutes, out of the pot, and eat.