1.首先是和面，和面的水最好是加了鹽的水，這樣面要好吃點，而且吃起來很精，有筋道。做拉條子的面不能太硬，不然拉不開。而且合好的面上要抹壹些油，然後蓋上濕布醒壹會變成 拉條子。
2.接著開始炒菜，羊肉買回來切厚片，然後用鹽和料酒餵著，備用。 時令蔬菜切丁，西紅柿切開，皮牙子半個切絲，孜然備用。鍋裏放油，燒至八成熱，先把羊肉片下去劃壹下，然後撈出來。將油再燒壹下，下切好的西紅柿翻炒，讓油爆起來，放些料酒，皮牙子，放孜然，時令蔬菜。炒幾下，放鹽、味精調味。如果妳覺得湯不夠，可以加點水。倒入過了油的羊肉片。如果水多了可以考慮放些水澱粉。
3.開始拉面，將拉好的面條過水煮熟，然後撈到準備好的那盆涼水中過壹下，裝盤，往煮好的過了水的面上倒入做好的炒菜，就做好了。
1.First and the surface, and the water is preferably with salt water, the surface to be delicious, but tastes very refined, has toughness. Do note surface not too hard, otherwise cannot pull open. And with good surface to rub some oil, then cover with a wet cloth to wake up one will become La note.
2.Then started cooking, mutton bought back cut into thick slices, and then with salt and cooking wine to feed, standby. Seasonal vegetables diced tomatoes, cut, skin folds half a shred, cumin standby. Pan put the oil, till the Bacheng heat, put mutton slices on scratch, then out. The oil to burn again, under the cut tomatoes stir-fried, let the oil burst up, put some wine, leather edge, put cumin, seasonal vegetables. Fry a few times, salt, MSG seasoning. If you think the soup is not enough, you can add a little water. Pour the oil mutton slices. If more water can put some water starch.
3.Began the ramen, will pull a good noodle water boiled, then get ready for the pot of cold water over, disk loading, to cooked over a water surface into the cooking is done.