Flour is added to warm water in small quantities, and formed into a stiff dough. Let it rest for five minutes and then knead again to form a smooth dough, cover or plastic wrap for half an hour.

2

Knead the dough vigorously for a few minutes, then roll it out with a rolling pin to make it thin, then fold it up with the help of the rolling pin like a fan, and cut it into strips of the right width according to your personal preference and set aside.

3

Soak the fungus in warm water, pick the root and wash and cut into small slices, cut the ham into small slices, onion, green onion, ginger slice.

4

Rolled out the noodles on the steamer pot on high heat for 5 minutes. Meanwhile, pour oil into the frying pan, the amount of oil is 1.5 to 2 times the usual amount of fried vegetables, add peppercorns and star anise stirred over low heat to get the flavor.

5

Add green onion and ginger and saute.

6

Add fungus and soybean sprouts and stir-fry for half a minute.

7

Add onion and sliced ham and stir-fry.

8

Add two and a half tablespoons of thirteen spices and stir-fry.

9

Add one tablespoon of dark soy sauce and stir-fry well.

10

Add water until all the vegetables are submerged.

11

Steam the noodles and let them cool a bit to shake.

12

Spread the shaken noodles on top of the watered vegetables, cover the pot with a lid and simmer on low heat for about five minutes.