1, first of all, mushrooms, day lilies and auricularia are soaked in water in advance, first washed with clear water and soaked in warm water, pay attention! Attention! Attention! Don't pour out the water for this dish! There is great use in the back! Then, slice the pork belly and marinate it with cooking wine and ginger salt; Then peel the shrimp, shave the shrimp line, remove the shrimp head and take the shell, if the shrimp can be split from the middle; At the same time, dried bean curd and gluten are cut into small pieces, and gluten is recommended to be torn by hand. After handling these things, you can cut the mushrooms, daylily and auricularia into pieces, and the preparation work will be done ~

2, fire, hot pot, pour oil ~ add ginger, pepper and anise to cook the taste, then add pork belly and stir fry.

3. When the meat turns pink, no blood color can be seen, and it is translucent, add day lily mushrooms and stir fry quickly for one minute.

4. Add edible fungus and dried bean curd.

5. Slowly pour in the water just soaked in mushrooms, pay attention to the slag at the bottom, add one spoonful of soy sauce, three tablespoons of soy sauce and one spoonful of noodle sauce.

6. Cook the lid with a small fire until it boils, stir it evenly with sweet potato starch and water, pour it into the pot and thicken it. After one minute, the soup is thick and sprinkle with shrimps. After the shrimps are ripe, taste it and add the right amount of salt.

7. Don't throw away the shrimp head that has just been peeled off. Marinate it with shredded ginger and lemon. Add olive oil to the pot with low heat, gently shake the pot, turn it over after discoloration, and finally sprinkle with pepper and cumin.

8. Before cooking the noodles, chop the cabbage and remove it, and make the cucumber and carrot into silk.