1. Prepare mutton with bones, flour and other materials.
2. Wash the mutton after blanching and refine the fat mutton into oil.
3. Stir-fry the seasoning and mutton, add soy sauce and water, and press in a pressure cooker for 20 minutes.
4. Mix the dough, roll it into large pieces, spread with sheep oil and salt, roll it into long rolls and cut it into inches.
5. Pour the mutton braised in the pressure cooker back to the wok together with the soup, put the noodle roll on the mutton, cover the pot and stew until cooked.