Add warm water to flour several times to form a hard dough. Let it stand for five minutes, then knead it into smooth dough and cover it with plastic wrap for half an hour.

2

Knead the baked dough for a few minutes, roll it thin with a rolling pin, then fold it like a folding fan with the help of the rolling pin, cut it into noodles with appropriate width according to personal preference, and shake it out for use.

three

Soak auricularia auricula in warm water, remove roots, wash and cut into small pieces, cut ham into small pieces, and slice onion, onion and ginger respectively.

four

Roll out the noodles and steam them in a steamer for 5 minutes. At the same time, pour the oil into the wok, the amount of oil is 65438+ 0.5 to 2 times that of ordinary cooking, and add pepper and star anise to stir-fry for fragrance.

five

Add onion and ginger and stir-fry until fragrant.

six

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

seven

Add onion and ham slices and stir fry.

eight

Add two and a half spoonfuls of thirteen incense and stir well.

nine

Add a tablespoon of soy sauce and stir well.

10

Add water until all the plates are flooded.

1 1

The steamed noodles will shake after drying for a while.

12

Spread the shaken noodles on the watered vegetables, cover the pot and simmer for about five minutes.