Accessories: 3g of dried mushrooms, 1g of dried auricularia, 1g of dried daylily, 1 soy sauce, 1 tomato,

2g of cooking wine, 2g of onion ginger, 2 aniseed, 3 eggs, 6g of water starch, 5g of salt, 2g of dried pine mushrooms and 13g of clean water.

Steps:

1. Soak the flower mushroom, Tricholoma matsutake, yellow flower and auricularia auricula before going to bed the night before,

Take off the top of the yellow flower early the next day, cut off the roots of auricularia auricula, cut off the stems of mushrooms and slice the mushrooms, and cut the mushrooms into strips;

2. Pork with skin is cooked with onion and ginger, aniseed and cooking wine;

3. Mix the water starch and beat the eggs for later use;

4. After the pork with skin is cooked, take it out, cool it and cut it into large pieces. Slice the onion and ginger.

When the ginger slices are convenient to eat, pick them out and cut a tomato into pieces.

5. Stir-fry corn oil in a wok, stir-fry onion and ginger, stir-fry chopped materials,

stir-fry meat slices, add soy sauce, stir-fry cook the meat soup for a while, and

pour in water soaked in pine mushrooms (this water is very fresh, never!

6. Cook for 2 minutes and add starch. When you see that the soup is sticky, add the beaten egg liquid.

Cook for one minute and turn off the heat (don't stir it after adding the finished liquid to avoid diarrhea);

7. Pass the mixed dough through the noodle machine several times until the dough is suitable in thickness.

Then put on a noodle cutter to make the dough into noodles, cook it in a boiling water pot, take it out and put it in a bowl, and pour the marinade.