Address: north of Shunhe Road East intersection 100 meters, per capita: 12 yuan. The Huimian Noodles here is very authentic. The casserole is warm and refreshing.

Cut the meat into large pieces, wash it with clear water together with the sheep skeleton, soak it in clear water for about 1 hour, and then take it out; Wash sheep oil and cut it into dices; Ginger is mashed, green onions are tied, and various seasonings are wrapped in gauze to make seasoning packages. Put the sheep skeleton into a stainless steel bucket and add a proper amount of water.

After the fire boils, skim the floating foam, then add the mutton diced oil, ginger and onion, pour the cooking wine, cook for about 2 hours on medium fire, add the seasoning bag, cook for about 1 hour until the fragrance overflows, add the mutton pieces, cook for about 5 hours on low fire, add salt, take out the mutton, let it cool, and skim the floating oil on the noodle soup for later use, thus obtaining the mutton soup.

Huimian Noodles practice:

Ingredients: pumpkin 1/4 asparagus 1, sweet pepper (red/yellow), 2 red mushrooms 1, noodles, a proper amount of Matsuzaka pig 1, and a spoonful of Japanese cooking powder. Steamed pumpkin: put the pumpkin directly into the pot, add water to half the height of the pumpkin, cover the pot and start cooking.

Add milk: when the water is almost dry, pour in fresh milk, stir while cooking, so that the pumpkin can be completely mixed with the fresh milk, then pour in other ingredients to cook together, and cook noodles: cook noodles in another pot, then stir fry in the pot, put Matsuzaka pork in the pot and fry until brown, sprinkle with Japanese cooking powder (I'll show it to you next time), and spread it on the noodles.