1. Prepare 500 grams of flour, add 5 grams of salt and stir, then add 300 ml of warm water to knead the dough. Stir it into a flocculent shape, then start kneading it into a dough. Let the dough sit for 20 minutes. Take out the dough and wipe the surface.

Knead until smooth.

Then roll the dough into a dough about 2 cm thick, then cut it into long strips. Roll each section of dough into long and thin strips. Prepare a plate, pour some oil in it, and spread the strips evenly.

Plate it inside, cover it with a layer of plastic wrap, place it in a warm place, and let it sit for 30 minutes.

2. Next, prepare half an onion and cut it into small dices, peel and cut the carrots into dices, cut the mushrooms into dices, cut the scallions into chopped green onions, cut the ginger into mince, and chop a piece of pork into minced meat and set aside.

Next, pour oil into the pot, put the minced meat in and stir-fry until the minced meat turns white, then add the onion and ginger and stir-fry until fragrant, add some soybean paste, light soy sauce, dark soy sauce, and cooking wine and stir-fry until the minced meat turns white.

When the sauce smells fragrant, add the mushrooms, carrots, and onions and stir-fry evenly. Add water to cover the ingredients. Add some salt and pepper to taste. Cook on medium-low heat for 5 minutes. When the time is up, add some starch water.

, cook until the soup thickens and turn off the heat.

3. Next, take out the noodles that have woken up. First, take out one noodle, stretch and beat it, and stretch the noodles thinner. Boil water in a pot, add some salt, put the noodles in and cook, cook the noodles.

When the noodles are cooked, stir gently to prevent the noodles from sticking together. Cook for about 3-4 minutes. The cooked noodles will be a little transparent, so the noodles are cooked. Take the noodles out and put them in a bowl, and pour in the prepared marinade.

, add some cucumber shreds and coriander, mix it with chopsticks, and you’re ready to eat.