Main Ingredients

Pork tenderloin

100g

Flour

100g

Sweet potato vermicelli

100g

Kelp

50g

Peanuts

50g

Fungus

50g

Tofu skin

50g

Accessories

Oil

Appropriate amount

Salt

An appropriate amount

Chili

An appropriate amount

Pepper

An appropriate amount

Soy sauce

An appropriate amount

Chicken essence

An appropriate amount

Onions

An appropriate amount

Sesame oil

Appropriate amount

Rice vinegar

Appropriate amount

Star anise

1 capsule

Cinnamon

1 small piece

Ginger

Adequate amount

Stew stock

Adequate amount

Steps

1. Add broth, onion, ginger, cinnamon and star anise to the meat and cook for 30 minutes.

2. Cut the cooked meat into small cubes and set aside.

3. Soak the fungus in advance.

4. Soak the sweet potato vermicelli in warm water for 30 minutes and rinse with running water.

5. Cut the fungus, kelp and bean skin into shreds respectively.

6. Mix flour with a little water to form a dough.

7. Add appropriate amount of water and soak for 10 minutes.

8. Grasp and wash the dough with your hands until sticky and elastic gluten is formed, then take it out.

9. Keep the water used for washing gluten for later use.

10. Heat the oil in the wok over medium heat and sauté the dried chili peppers and green onions.

11. Add the diced pork and stir-fry for a while

12. Pour in the pork soup. Change to high heat and bring to a boil.

13. Add peanuts and cook over low heat. It takes about 25 minutes to cook.

14. Break the washed gluten into small pieces and add to the soup.

15. After boiling and stirring, add soaked sweet potato vermicelli, shredded kelp, shredded tofu and shredded fungus.

16. Cook for about 10 minutes.

17. Stir the remaining pasta water from gluten washing evenly. Add soy sauce, salt, chicken essence and white pepper and cook for 3 minutes.

18. Turn off the heat and add rice vinegar and sesame oil.