500 grams of pork belly?

A handful of yellow flowers are soaked in your hair.

A handful of fungus soaked in your hair.

A dozen mushrooms are soaked in hair (you can cut them in half)

Five tablespoons of starch

A spoonful of cooking wine

An egg

Salt, chicken essence, soy sauce

A dozen prickly ash

Jiangsi tablets

Twenty little mushrooms

A handful of bamboo shoots

Two tablespoons oil

The practice of noodles in Beijing?

Wash the pork belly without cutting it into small pieces, and cook it directly later. Yellow flowers, fungus, bamboo shoots, small mushrooms and shiitake mushrooms are soaked for use.

Boil pork belly in cold water, then turn off the heat. Wash away the froth with cold water, then put the meat into the pot, without adding water in the middle, and add cold water (more water). Slice ginger, put four slices and a tablespoon of cooking wine. Turn the fire to low heat, put the mushrooms in and cook together, so that the cooked mushrooms are soft and the rich mushroom flavor will be dissolved in the soup and meat. Cook until chopsticks can come out easily. Take out the meat and ginger slices, pick out four ginger slices from the mushrooms, let the pork belly slices cool for later use, and leave the mushrooms and broth in the pot.

Put the yellow flowers, fungus, mushrooms and bamboo shoots into a pot of broth, add three or four spoonfuls of soy sauce, one spoonful of soy sauce and a proper amount of salt. Cook for about ten minutes. At this time, the temperature of pork belly should not be too hot, cut into large pieces, not too thin, easy to boil.

Boil the pork belly slices in the pot for about ten minutes. Just cook it over medium heat. If the meat is soft and difficult to cut, you can put it in the refrigerator for a while. It is easier to cut the meat into large pieces after it hardens, and the cut pieces are also beautiful.

Put five spoonfuls of starch into a bowl, add 250 ml of water, mix well, and mix into fine white pulp for later use.

Beat an egg and put it aside. Now turn up the heat, pour the starch into the pot and thicken it. Be careful to pour it into a circle. After pouring it all in, gently push it with a spoon to make the starch evenly distributed, and then stir it a few times, so that there will be no big starch precipitation. When the pot is bubbling, circle the egg liquid on the surface of brine, wait for the egg liquid to solidify slightly, and stir a few times. You can turn off the fire. Be careful not to stir violently, the starch will become thinner.

Take a small pot, pour in two tablespoons of oil, and fry the pepper into pepper oil. Turn off the heat and pick out the peppers. People who don't mind eating Chili can keep it. Pour the pepper oil on the brine while it is hot, and don't stir it. Cover the pot and stew for a while. This photo was taken after the egg liquid and pepper oil were poured. The oil is shiny.

Cook your favorite noodles (handmade noodles are better). After cooking, take it out and put it in a bowl to drain. Scoop a few spoonfuls of halogen, sprinkle with chopped coriander and chopped onion and garlic and mix well.