I cooked this pot of noodles with mutton soup today, and it smelled like mutton in the whole house. I thought of the days when I went to eat mutton with my father in winter in China. The brand of good buddy, his family has never stepped on the thunder, and the hot and sour noodles can be stocked in thirty packs all at once. This time, I bought the sauerkraut flavor and the original flavor. This time I tried the sauerkraut flavor. The taste is not so strong. I put the sauerkraut in a small plate alone because I didn't want the sauerkraut flavor to cover the mutton flavor. Only a little chili oil was added to the chili sauce. 1. No matter if it’s hot and sour noodles or rice noodles, I always have to pass the hot water twice. The first pass is hot water: after soaking for four minutes, the rice noodles are opened with chopsticks; the second pass is hot water: the first pass is hot. After the water is poured again, soak it for four minutes; then cool it with cold water. 2. Boil the mutton soup (I boiled this mutton soup all afternoon) and then put the soaked rice noodles in, so that the rice noodles are very glutinous. 3. You can make it according to your own situation. You can add some green vegetables and so on without sheep soup. Sprinkle a little sesame oil in the noodle soup will be very fragrant!