1) Put a small pinch of salt into the flour, pour in warm water several times, add water while stirring with chopsticks. When the flour is flake like, knead it into a smooth dough by hand, cover it with fresh-keeping film, and put it indoors for 20 minutes.
2) Brush vegetable oil on the chopping board, flatten the dough on the chopping board, about 1cm thick, and continue to cover with plastic film for 10 minutes.
3) Pour water into the soup pot and boil over high heat. Cut the dough into strips, hold both ends, stretch it slightly, about the thickness of chopsticks, and brush oil on the noodles,
4) Gather together and cut into small dices of about 1 cm. Put them into boiling water and gently pull them with chopsticks. Boil the noodles for 2 minutes and remove.
5) Put the diced noodles into the cold water prepared in advance, then gently rub them, and then pour them back into the water for scalding, fully drain the water for use.
6) Dice tomato, garlic bolt and pepper respectively, and cut ginger and garlic for later use. Cut the lamb into 1 cm cubes, add salt (1 / 2 teaspoon), mix the cooking wine and dry starch, marinate for 5 minutes.
7) Heat the pot and pour in the oil. When the oil is 7% hot, stir fry the ginger and onion. Stir fry the diced meat until the diced meat is discolored. Stir in the raw sauce and stir fry for several times. Stir in the pepper and garlic bolt and stir fry for 1 minute.
8) Add diced tomatoes and ketchup, add the remaining salt, pepper powder and sugar and stir fry twice. Before leaving the pot, add vinegar and garlic powder, then add diced noodles and stir fry evenly.