Material:? Flour 200g, egg 1 piece, appropriate amount of cold water (the total amount of eggs and water is 92g), salt 2g, edible alkali 3g, cabbage, lean meat, soy sauce, soy sauce, cooking wine, salt, rice vinegar, white pepper, onion, garlic and starch.

1. Pour the flour on the countertop, dig a hole in the middle, and add salt, edible alkali, cold water and eggs.

2. Knead into a ball by hand and knead it repeatedly until it is smooth. Knead for about ten minutes.

3. Knead the dough, roll the dough into pieces, and then roll the dough into large pieces.

4. Fold the sheet and cut it into thin strips on the chopping board. Noodles are ready.

5. Wash lean meat with clear water, cut into pieces and drain.

6. Put the sliced meat into a basin, add salt, cooking wine, soy sauce, soy sauce, white pepper and starch, and marinate for 5 minutes.

7. Chop the onion and garlic, take a little chopped onion and garlic, add rice vinegar, soy sauce and sesame oil and mix well for later use.

8. Wash the cabbage and cut it into thick shreds for use.

9. Put the prepared noodles in a steamer and steam for 10 minutes.

10, wok, hot pot, cool oil, pour in onion and garlic, stir-fry until fragrant.

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1 1. Add the sliced meat, add cooking wine to remove the fishy smell, stir-fry until the sliced meat turns white, and add a little light soy sauce to taste.

12, pour the cabbage and stir well. Cook a little rice vinegar (adding rice vinegar can keep the cabbage crisp), add some salt to taste and stir well.

13, sprinkle with steamed noodles, cover and stew 1 minute or so.

14. Open the lid and turn the noodles and cabbage evenly. Pour the juice in the bowl along the edge of the pot, stir well and serve.

15, put it on a plate and you can eat it.