Homemade mutton noodles

Mix the dough ingredients and knead into a smooth dough for 20 minutes.

Cut the mutton into small cubes.

Peel and dice tomatoes, peel and dice potatoes and carrots, and dice onions.

Heat the pan with cold oil, add the mutton and fry until it changes color.

Add chili powder and stir-fry until red oil comes out.

Pour in minced ginger, garlic, and diced onions and saute until fragrant.

Add carrots and diced potatoes and stir-fry for a while.

Add diced tomatoes and stir-fry until tomatoes are soft and thick, add thirteen spices to taste.

Pour half a pot of water (the amount of water depends on the size of the dough, a wider water is better), bring to a boil over high heat, then reduce to medium to low heat and simmer for 3-4 minutes until the diced potatoes are just cooked.

Sprinkle a little dry flour on the countertop, roll out the dough into thin sheets and cut into strips.

Take one of the strips and flatten it with the palm of your hand.

Grasp both ends and stretch it out (the width and thickness are up to your preference, generally thinner noodles are more delicious).

Cut into small pieces and put into the boiling soup pot (the soup in the pot should always be kept slightly boiling)

Cook until all the dough pieces are pulled out, then cook for a while and add appropriate amount of pepper and salt.

Finally add the spinach segments.

Finished product

Finished product

Finished product

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