flour

5g

diced pork

Accessories

3 eggs, salt, carrots, potatoes, tofu, garlic moss, onion ginger, pepper powder, vinegar sauce, oil, chicken essence and cooking wine. Stir with chopsticks into a flocculent shape (add a small amount of water several times to make the dough harder)

3 Knead into a smooth dough, hold it with plastic wrap and set it aside for use

4 Soak tofu, carrots, garlic sprouts, diced potatoes, fungus and daylily, wash them soft, and chop them up for use

5 Dice the meat, mince the onion and ginger, and cut the egg pancake into diamond-shaped pieces for use

6.

7 Rinse the pan and saute the chopped green onion

8 Add all kinds of diced vegetables, salt, soy sauce and chicken essence, stir-fry and pour in boiled water. When the dish is cooked, add a spoonful of monosodium glutamate, sprinkle garlic seedlings for later use

9 Add a proper amount of oil into another pan, add Jiang Mo, Chili noodles, vinegar, chicken essence, salt and seasoning

1, then pour in a proper amount of boiled water and sprinkle chopped green onion. Cut into thin strips

13. Cook the noodles in a boiling water pot

14. Cool the cooked noodles in boiling water

15. Put the noodles in a bowl, scoop a spoonful of the soup just cooked, and then add the vegetarian and minced meat.