Accessories: 2 tablespoons of vegetable oil, 2 slices of anise, 2 slices of fragrant leaves, 2 slices of pepper 1 teaspoon of onion, appropriate amount of ginger, appropriate amount of cinnamon 1 small piece of tomato sauce 1 teaspoon of sweet noodle sauce 100g of soy sauce 150g of pork stuffing, 200g of cooking wine 1 teaspoon of rock sugar 1 teaspoon.

working methods

1. Add 3 grams of salt and an egg to 500 grams of flour, live with clear water to form a slightly hard unformed dough, and cover it with plastic wrap for more than an hour.

2. After proofing, divide the dough into appropriate sizes and repeatedly press it into smooth dough pieces with a dough press.

3. Cut into noodles with appropriate width. If you can't eat it all at once, you can dry it a little and keep it in the refrigerator.

4. Prepare soy sauce, sweet noodle sauce and pork stuffing; Mix the two sauces together and prepare the spices.

5. Put the oil in the wok, first add the minced onion and ginger, then add other seasonings, fry until the flavor is rich, and then remove the seasonings.

6. Add pork stuffing and stir fry, and add a spoonful of cooking wine; Stir-fry until the meat changes color, and add the batter that is evenly stirred.

7. Stir the sauce and minced meat evenly, add a small bowl of water and stir fry over low heat; Stir-fry until the sauce is bright red, and add a tablespoon of tomato sauce; Stir-fry until the soup is thick, and add rock sugar.

8. When the rock sugar melts and the soup is sticky, it can be eaten.

9. Put a tablespoon of salt in the pot, bring it to a boil, and then add the noodles. Float the noodles and cook them for a while before taking them out.

10. When eating, add blanched bean sprouts, celery and shredded cucumber, add appropriate amount of fried sauce and mix well to start.