1, first of all, choose and wash the bean curd in advance, directly with the hand to break the long section. Bean curd does not need to be cut with a knife, but to be broken long by hand, so that the bean curd is easier to taste.

Cut some green onions, ginger, garlic and spare. Prepare a small piece of pork, cut the meat into thinner slices.

2, the first pot to heat, pour oil into the pot, add a small handful of peppercorns into the, with a small fire to fry the peppercorns hemp flavor and aroma. Fry the peppercorns until they are dry and yellow, then pour the meat into the stir-fry.

Add some cooking wine to the fishy flavor, the meat in the oil stir-fried out part. Keep stirring the meat until it is browned, then add green onions, ginger and garlic and stir-fry to get the flavor.

Add a spoonful of five-spice powder, add some soy sauce and a small amount of old pumping to stir-fry. Then add the string beans and stir-fry well, then add salt to taste.

Then add the water and stir, just enough to cover the beans.

After the soup comes to a boil, add 1/3 of the soup to a bowl and set aside.

Then spread the thin noodles prepared in advance on top of the bean curd, without touching the bottom of the pot and without stirring. Cover the pot and turn down the heat to simmer for about 5 minutes.

After 5 minutes, pour some of the soup on top of the noodles and continue to simmer for 2 minutes

After 2 minutes of simmering, continue to pour all of the remaining soup, cover the pot and continue to simmer. Keep pouring in the soup until it thickens.

Use chopsticks to stir the noodles on top, and then use a spatula to toss them evenly.