1. Wash the vegetable moss, shallots, shiitake mushrooms, and ginger, and control the moisture.
2. Cut shiitake mushrooms, vegetable moss into sections, ginger into cubes, and chives into flowers, set aside.
3. Then pull the noodles into short pieces
4. Heat a pan with cold oil, saute the chopped green onion and ginger, add the vegetable moss and shiitake mushroom slices, stir-fry over high heat and serve.
5. After the bone broth is boiled, add the noodles and boil, then add the fried greens and shiitake mushrooms, and add salt.
6. After the high heat is boiled, turn to low heat, cover the pot and simmer for more than 20 minutes, stirring midway to avoid sticking the pot.
7. It's dinner!
Tips:For authentic Buk-rotten noodles, you need to add bacon and fresh bamboo shoots. I personally think that adding shepherd's purse and mushrooms will be more delicious!
