2. Put the oil in the wok, add the ginger slices after the oil is hot, then add the meat stuffing, add the wine and soy sauce, and stir fry until it is 70% or 80% mature, without taking it out.
3. directly add the cut day lily, fungus and mushrooms and stir fry for one or two minutes.
4. Add appropriate amount of cold water, cover and cook for 15-20 minutes.
5. Stir the raw flour with cold water, then put it into the pot and stir it evenly with chopsticks.
6. Beat the eggs evenly, add halogen before cooking, stir them into egg flowers with chopsticks, and turn off the fire.
7. At the same time, cook the noodles in another pot, remove and pour the marinade.