1. Beat six eggs into one kilogram of flour, one spoonful of edible alkali, half a spoonful of salt and 400g of warm water; Knead into a hard dough and cover it with a wet towel for 30 minutes.

2. Sprinkle dry flour on the chopping board, knead the dough evenly repeatedly, and then pound it into thick cakes repeatedly with your fists.

3. Sprinkle some dry starch, then roll it with a rolling pin in turn, and sprinkle dry starch every time.

4. After being rolled up for many times, roll it with the palm of your hand and roll it with a rolling pin. In short, it will be harder if it is thoroughly kneaded.

5. Sprinkle some dry starch on the dough.

6. Roll out the dough with a rolling pin, fold, roll and push it for many times, and finally the dough is even, 2-3 mm thick.

7. When raising your hands and putting them down, fold the dough into a multi-layer strip with a width of 10 cm.

8. Wrap the dry starch with two layers of gauze and tie it tightly. Every time you fold, pat the dough to make the starch evenly distributed.

9. Cut noodles with uniform thickness by hand with a knife.

10. Lift the cut noodles and shake them, and sprinkle some dry flour to prevent the noodles from sticking to your hands.

1 1. Shred soaked mushrooms and auricularia, shredded lean meat, shredded white shrimp, shredded Chinese cabbage and chopped onions for later use.

12. Beat 2 eggs and mix well. After the pan is hot, wipe the pan with paper dipped in oil (not much oil), pour in the egg liquid, rotate the pan quickly, spread it into egg pancakes, turn it over, take it out, roll it up and shred it for later use.

13. Preparation of spice soup head: add 800-1000g of water to the pot, then add a little peanut oil, soybean sauce, soy sauce, cooking wine, salt, sugar, vinegar, chicken essence, white pepper powder and onion in turn, then add white shrimp, shredded pork, shredded mushrooms, shredded auricularia and shredded mustard, and boil over high fire. The advantage of this practice is that the soup is less oily but not greasy. Of course, it would be more delicious if there was bone soup!

14. Cooking noodles: After the water in the pot is boiled to half, add handmade noodles, shake them while placing them, and cut them open with chopsticks, so that the noodles will not agglomerate or stick. After boiling, add a little cold water, immediately pick up the noodles and put them in a bowl. Pour the spices into the soup and sprinkle with chopped green onion.

Features: the soup is clear and white, the gluten is unique and elastic, and the soup is delicious!