Soup:

150g pork, 1 egg, 6 tender cabbages, a little mushroom and dried auricularia, a little carrot, 1 onion and 1 coriander.

Exercise:

1, put the flour in a large bowl, add some salt and mix well; Then pour water into the flour and mix well with chopsticks into small pieces;

2. Make the mixed flour into smooth and non-sticky dough and put it in a bowl for about half an hour;

3. Sprinkle dry flour on the chopping board, flatten the dough on the chopping board (if there is too much dough, divide it into several small doughs to make it), and then roll it into a large dough with moderate thickness with fritters;

4. pat dry flour on both sides of the dough, then lift it in half and cut it into strips with a knife; Then the cut noodles are slowly stretched and thinned; If the noodles are too wet, sprinkle some powder on the pulled noodles to avoid adhesion;

5. After the water is boiled, pour some oil, first boil the cabbage, put it in a bowl to make a base, then boil the noodles in a pot and pick them up and put them in a bowl filled with cabbage;

Soup making practice:

1, Kamikiri diced with mushrooms and fungus; Carrots are also diced;

2. Cut the cabbage in half, break the eggs and fry until cooked, and then cut them into strips or small pieces; Chopping onion and coriander into powder;

3. Cut the pork into thin strips, add salt, soy sauce, corn flour and pepper, mix well and marinate for 10 minute;

The above three steps should be completed before the noodles are put into the pot;

4. Heat hot oil in another pot, stir-fry garlic and Jiang Mo, spread pork in the pot, stir-fry mushrooms, dried fungus and carrots, and then pour into 2-3 bowls of boiling water; After the fire boils, put the eggs in the same pot, add salt and a little cooking wine to taste, and then pour a little soy sauce to add color and flavor; Finally, put some chicken essence; Sprinkle chopped green onion and coriander; Can be closed;

5, pour the cooked soup into the noodles in the bowl, and you can start the chopsticks;