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Cut the meat into thin small slices, put in cold water, add salt and boil. Usually, Mongolians do not use lean meat because it does not produce a good bouillon. Therefore, leave the fat on and slice it together with meat. While the bouillon is being cooked, prepare the dough.
Dissolve a pinch of salt in cold water, mix in flour and blend with your fingers into small dough crumbs. Put the crumbs into the boiling bouillon and boil for 4–5 minutes until the soup becomes thick and creamy. You can add thinly sliced Onion.