Preparation materials: 200g of jiaozi powder, water180g to190g, 2g of salt, lean meat, fungus, carrots, vegetables and fried tofu; Cooking oil, onion, salt, broth, sesame oil, coriander, shallot, pepper.

1, first put the dough materials in a large bowl and mix them into a ball, which is just wet and sticky, as long as there is no dry flour. After mixing, let the dough soak thoroughly, and the tips made after gluten formation are delicious. If there is not enough time to mix the dough, you can use chopsticks to stir the dough in the pot along one side, and it can also produce tendons. The baked dough is in this state.

2, prepare ingredients, carrots are cut into thick shreds, black fungus is soaked in advance, and fried tofu is changed to a knife for use.

3. Cut the lean meat into silk, add salt and soy sauce evenly, and chop the onion for later use.

4. Pour the oil into the wok, first stir-fry the onion in the wok, then stir-fry the shredded pork and season with soy sauce.

5. Add carrots and fried tofu strips and stir fry. Season with salt and pepper. Stir-fry the vegetables and put them out of the pan for use.

6. After cleaning the pot, add water to boil, keep the heat low, hold a big bowl with dough in one hand, chopsticks in the other hand, and cooperate with both hands to dial out the fish. The key point is that when dialing the noodles, the fish will be pulled longer when leaving the bowl, which is especially delicious after cooking in the pot.

7. After the noodles are cooked, add the broth and the previously fried vegetables, add black fungus and vegetables to cook, add some salt and soy sauce and pepper to taste, and pour sesame oil when you are out of the pot.