flour

30 grams

Eggs (of hens)

1

condiments

water

800 ml

step

1. Boil in water

2. Stir the eggs evenly for later use.

3. Mix the flour and tap water for later use.

Pour the batter into the pot and stir the soup in the pot, and you can feel whether the consistency of the noodle soup is appropriate.

Cook on low heat for 5 minutes, and gently stir clockwise from time to time to prevent the bottom of the pot from burning, so that the stirred noodle soup is very smooth and sticky.

6. Pour the egg liquid evenly into the noodle soup and draw a line, so that it will float quickly after heating evenly. Turn off the fire and finish.