Ingredients: 3 taels of pork, 2 eggs, 1 tbsp green onion, 1 piece of bamboo shoots, 1 piece of carrot, ? tael of golden needles, 1 fungus, 1 box of bean curd, 1 catty of homemade noodles, 1 tbsp corn starch

Seasoning: a pinch of pepper, ? tsp salt, 2 tbsp white vinegar, a good amount of sesame oil, a pinch of soy sauce, a pinch of black pepper

Methods

Seasoning: 1 tael of pepper, ? tsp salt, 2 tbsp white vinegar, a pinch of sesame oil, a pinch of soy sauce, a pinch of black pepper. 1. Add ? tsp cornstarch and ? tsp soy sauce to marinate the shredded pork; cut bamboo shoots into julienne strips; slice the fungus into julienne strips; and cut the carrots into julienne strips and set aside

2. Boil a pot of water, add the homemade noodles and cook until well done, then lift them out of the water and put them into a bowl and set aside

3. In a separate pot, heat 1 tbsp of oil, then add the shredded bamboo shoots, golden needles, fungus, shredded carrots, water, salt, and 1 tbsp of soy sauce and bring the soup to a boil. Add tofu cubes and cook until the soup comes to a boil, then add in the shredded pork and cook through

4. Then pour in the cornstarch to thicken the sauce, then pour in the egg sauce, add chopped green onion, white vinegar, white pepper and black pepper and mix well, then serve on top and drizzle with sesame oil to finish