1, beat flour and water (according to the ratio of three to two water per catty) into flour spikes.

2. Knead it into dough, then cover it with a wet cloth, and knead it for half an hour until it is evenly kneaded, soft and smooth.

3. Shred the pork tenderloin, and use cooking wine and starch to catch it evenly for later use.

4. Wash the fungus hair and shred it; Soak mushrooms, remove pedicels, wash and shred; Wash the yellow flowers and cut them into sections.

5. Set the pot on fire, put the oil, the oil is 50% hot, put the marinated shredded pork, and slip away until it becomes discolored.

6, put shredded onion, shredded ginger, garlic slices, saute.

7. Add shredded mushrooms, shredded fungus and yellow flowers, stir fry, add soy sauce and oyster sauce, and stir fry.

8. Pour in the water that soaks mushrooms and bring to a boil.

9, put salt, monosodium glutamate, add water and starch, thicken, light sesame oil, turn off the fire.

10, put water in the pot and bring it to a boil.

1 1, take a proper amount of dough and knead it into a cylindrical dough by hand.

12. Hold the dough with one hand and the other hand, cut it into a boiling water pot one by one along the outside of the dough with a knife, and cook it for about 3 minutes before serving. Cut a bowl and eat a bowl.