Instrumental flour 300 grams, edible alkali 1~2 grams, tomatoes, pork, bok choy, eggs, ginger, green onions, salt, light soy sauce, soy sauce, pepper.

Heat the pan and pour in a little oil, first put in the ginger and scallion to stir fry the flavor. Then pour in the meat slices and stir-fry over high heat until browned, then add a little bit of dark soy sauce and a spoonful of soy sauce to stir-fry the aroma of soy sauce.

Pour in the tomatoes and stir fry the soup over high heat. Add enough water, bring to a boil over high heat and then turn to low heat and cook for 5 minutes to cook out the flavor of the meat and tomatoes.

Now start rolling out the noodles. Knead the dough smooth again and start rolling. It's best to sprinkle cornstarch to prevent sticking during the rolling process, not flour. Roll out the dough into a large, thin sheet, a little thicker than wonton wrappers and about the same thickness as dumpling skins. Turn up the heat to maximum and add the noodles while the soup in the pot is boiling. Stir the noodles with chopsticks to prevent them from sticking together. Pour in half a bowl of cool water when it comes to a boil again, then add the bok choy and bring to a boil over high heat.

Stir in the two eggs and add to the pot. Add salt, pepper, and chicken seasoning to taste, as well as a drizzle of sesame oil for flavor. Mix well to turn off the heat and remove from the pan.