1. Add 1 tsp of alkaline noodles and 1 gram of salt to the flour (1 tsp of salty noodles is enough, but not too much to avoid foaming), mix well, and then add 1 tsp of salt. 2 eggs (to act as a paste), mix well, add 250 grams of water and knead the dough, knead it evenly and then knead it several times to form a smooth dough.

2. Soak the soybeans and green beans 6 hours in advance (if you are too late, you can soak them in boiling water for 1 hour), then add 1 aniseed, 10 peppercorns and 1 gram of salt and cook until fragrant, cucumber and heart Shred the celery, blanch the celery, blanch the bean sprouts, and dice the pork belly (old Beijing fried sauce is all about deep-fried diced pork, no meat filling is needed); mix the yellow sauce with water (don't make it too thin).

3. Pour oil into the pot (you need more oil, otherwise it will not be fragrant). After the oil is hot, stir-fry the diced meat, then add the onion, ginger and 1 aniseed. Cook 1 tsp of cooking wine to enhance the aroma. , stir for a few more times to release the oil; boil the reduced sauce, turn on high heat and simmer, then turn to low heat and simmer slowly (when simmering, small and medium-sized bubbles should come out. Remember, keep using a shovel to stick to the bottom) Stir, otherwise it will stick to the pan), put sugar in between (to neutralize the salty taste and also play a thickening role), simmer for about ten minutes, take it out and put it in a bowl, the oil will slowly float up to seal the sauce, so That's it.

4. Place the dough on the chopping board and roll it into a thin sheet of dough (the thickness can be adjusted according to your preference).

5. Stack the noodles and cut them into strips, then cook them in boiling water, add all the vegetables and fried sauce and enjoy.