Step 1: Prepare 6 dried mushrooms in advance with water soaking, mushrooms must be used to dry only fragrant, fresh kind is not recommended to use in making intestinal noodles. The soaked mushrooms are washed, squeezed dry and chopped, put into a large bowl, add half a bowl of pork stuffing, add some pepper, a little salt, a little bit of oyster sauce, a little soy sauce, and finally add a little peanut oil, mix it well and put aside.

Step 2: Prepare a little family favorite ingredients, half of the corn and carrots, cut them into grains and spare, like to eat what you want to prepare, the ingredients are more casual.

Step 3: Prepare two hen's eggs, the yolks of which are large and glossy, and crack them into a bowl, add a pinch of salt, and break them up with chopsticks.

The fourth step: the material is ready, now to do intestinal noodles, first take a piece of intestinal noodle skin to spread it out, plus a spoonful of seasoned meat filling, the meat filling in the middle of the intestinal noodle skin, and then sprinkle a little bit of carrot kernels and corn kernels, and finally with a spoon to fill a little bit of egg pouring on it, and then the intestinal noodle skin wrapped up, folded in half on both sides of the line, wrapped up into a long strip.

Step 5: Arrange the wrapped pork sausage noodles in a flat dish, layering them on top of each other, but keep them flat or the egg will run out.

Step 6: Prepare a large pot, boil water in the pot, put in a steamer rack, then put the pork sausage noodles in the steamer rack, cover the pot and continue to adjust the heat to steam for 12 minutes.

Step 7: Once the time is up, you can turn off the fire, put the pork sausage noodles out, drizzle them with soy sauce while they are still hot, and then some peanut oil, and finally sprinkle some scallions on them.