1) Boil the water in a small soup pot and put it on the cat's ear. Because it is handmade noodles, it needs to be cooked and stirred after being put into water, just like cooking jiaozi to prevent mutual adhesion.
2) While cooking noodles, heat the wok, stir-fry the eggs first, and then add the chopped carrots, peas, mushrooms, rapeseed, fungus and quail eggs for stewing and frying.
3) Add seasoning, soy sauce (for coloring), a little salt and chicken essence until 70% cooked.
4) Then put the cooked cat's ear noodles into a wok with a colander and stew them together. Add the noodle soup left in the soup pot into the wok one by one in two or three times, bring it to a boil with high fire and stew for about 5 minutes with low fire. If the noodle soup is too strong, you can add some water to adjust it. If you are not at ease, you can taste the salty water before serving it.
5) After serving it in a personal bowl, you can add vinegar, Chili oil and pepper noodles as you like, and I also wrapped two cloves of garlic.