Noodles, meat (pork belly with fat), vinegar, oil, ginger, salt, sugar, spiced powder, dried red pepper, Chili powder, fungus, yellow flower, carrot, potato, bean, egg, leek and dried bean curd.

working methods

1. Whistle. Cut the meat into small pieces and separate the fat from the fat. Put oil in the pan, add fat when the oil is hot, add lean meat after frying, and medium heat after 5 minutes of fire. When the meat turns white, cut the ginger into pieces, add a few dried red peppers and stir. Add a little water, a spoonful of sugar, stir, add a little salt, stir. After 5 minutes of medium fire, add vinegar, and simmer for 1 0 minute according to the ratio of1kg meat and half a catty vinegar. When it's almost ready, put the Chili noodles in the whistle, you can put more, and then take it out of the pot.

2. Cook the bottom of the soup. Dice carrots, beans, potatoes and tofu, spread eggs into pancakes and cut into small pieces. Dice the leek (not too much). Add oil, stir-fry beans and potatoes first, then add carrots and tofu blocks to continue frying.

3. Stir the soup. Boil auricularia auricula and daylily in water, pour into the soup base, add whistle and egg slices, and sprinkle with leeks.

4. Cook noodles. Choose noodles with strong taste, or the whistle noodles will fade.

Ok, scoop some noodles into the bowl, and then pour in the soup.