1

Prepare the ingredients, peel and wash the potatoes, remove the tendons from the beans and break them into segments and wash them. This time I used this lentil, but to do this dish, I personally think it is better to use white ageless bean curd flavor.

2

Ribs cold water into the pot blanching. The amount of water should be added at once.

3

When the water boils, skim off the floating foam.

4

Add green onion, ginger, peppercorns, daikon, grasshopper, nutmeg. Simmer on low heat.

5

While the ribs are simmering, make the noodles, the ratio of noodles to water is about 1:0.6. When the dough is ready, cover and molasses.

6

After the ribs are simmered on low heat for 30 minutes, add the red-hot soy sauce, salt, and reduce the heat to low after boiling on high.

7

When the soup comes to a rolling boil, cut the potatoes into cubes and pour them into the pot with the lentils. Cover the pot and simmer for 15 minutes.

8

While the vegetables are simmering, remove the molten noodles.

9

Roll out into a thin rectangular sheet.

10

Brush the sheet with a layer of oil and sprinkle it evenly with a pinch of salt.

11

Roll from one end. Roll into long strips.

12

Cut into 1cm pieces.

13

Take two segments, turn the cut side up and pinch the ends together.

14

Twist into a long strip.

15

At this point, the soup of the dish is almost collected.

16

Lay the twisted rolls flat on top of the dish. Cover the pot and simmer over low heat.

17

After 8-10 minutes or so, when the soup is almost dry, remove the vegetables and rolls from the pot together. The rolls are soaked with the flavor of the soup.