1. First, cut the meat into shreds, add a small amount of raw flour and cooking wine, stir and marinate for 11 minutes.

2. Cut the onion, and cut the carrot and soaked black fungus into shreds for later use.

3. The pickled mustard tuber is very salty, and there are many additives in it.

4. Stir-fry the cold oil in the hot pot into the onion segments first.

5. The amount of water depends on how many bowls of noodles are cooked.

8. Add bean sprouts and pickled mustard tuber after the water boils.

9. Finally, add white pepper and salt to taste.

11. Pour the soup onto the cooked noodles and eat.