Noodles (raw materials and technology omitted).

Saozi material:

Lean meat, eggs, fungus.

Composition:

Garlic.

Seasoning:

Light soy sauce, salt, thick soup treasure (if not, it can be omitted), pepper and sesame oil.

Exercise:

1. Soak dried auricularia, wash, shred and drain;

2. Break up two eggs, pour them into hot oil in a hot pot, fry them quickly, hold them up, and chop them up (if you have the labor and time, you can mash them with a spoon);

3. Add a little oil to the scrambled egg pot, heat it, pour in shredded auricularia, stir fry quickly for 2 minutes, add soy sauce and salt, continue to stir fry 1 minute, add 1 bowl of water (the amount of 2 noodles), turn to low heat after boiling, and continue to cook (at this time, I switch to the soup pot and put it on the induction cooker to continue the cooking process);

4. Wash the pot, add 3 bowls of water (you can pour the thick soup treasure, if not, add salt to taste), boil and cook the noodles (omit the description such as the flow chart);

5. In the process of cooking auricularia auricula and noodles, start to cut shredded pork and mix well with soy sauce and starch (please ignore the pot made of shredded pork in the flow chart);

6. Wash garlic and cut it into small pieces;

7. Auricularia auricula has been cooked for about 10 minutes. Turn to low heat, slowly add shredded pork into the fungus soup, and turn to high heat to boil.

8. Pour the chopped eggs and cook for 2 minutes, then add garlic, mix well and cook for 1 minute;

9. Pour in pepper and season with sesame oil;

10, the noodles are cooked and put into a bowl (a small amount of noodle soup can be added);

1 1, according to personal preference, add a scorpion.

Jingwei noodles with diced pork

Production: (1) Boil mushrooms, fungus and yellow flowers in cold water and wash them. Remove the hard roots from the tail of the yellow flowers and cut them into inches. Tear the fungus into small pieces and squeeze the mushrooms dry.

(2) Pork belly is blanched with clear water to remove blood. Boil the meat in a pot with clear water, add salt, onion, ginger, pepper and aniseed for about 40-50 minutes, take it out and cut it into small pieces for later use. Broth can be used as seasoning, leaving the original juice for later use.

(3) Put the oil in the pan, add the onion and ginger and stir-fry until fragrant, add the sliced meat, mushrooms, black fungus and yellow flowers and stir-fry, add the broth to boil, and cook for 30 minutes on low heat.

(4) thicken the soup to thicken it. Break the eggs, sprinkle them on the soup, and turn off the heat.

(5) Take another pot, put peanut oil or sesame oil (depending on personal preference) and heat it, and add pepper, which turns black and gives off fragrance. Remove the peppers and pour the hot oil evenly on the prepared brine.

(6) The rest is to cook noodles with fire. Pour this marinade on the cooked noodles and everything will be done.