Cut the meat into thin 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. You can put bones with some meat to make the bouillon heartier. Such bones are removed when the bouillon is ready. While the bouillon is being cooked, prepare the dough.
Dissolve a pinch of salt in cold water, mix in flour and knead into smooth but enough hard dough. Leave the dough to rest. Knead again and roll out thinly. Cut into stripes of 3-4 sm wide, put 3-4 stripes on each other layering with sprinkles of flour to avoid sticking and slice into thin pieces.
Put the thin dough pieces into the boiling bouillon and boil for 4–5 minutes. Add thinly sliced Onion. You may add pepper and other soup seasonings, however, these are not used for the classic Mongolian guriltai shol.