1. Soak dried tofu in water for later use
2. Wash the chicken wishbone and pour it into a pot with water.
3. Fill another casserole with water, add short pieces of dried onion, chili, ginger and a piece of star anise
4. Transfer the cooked chicken wishbone into a casserole, bring to a boil over high heat, reduce to medium heat and simmer for 20 minutes, add 3 tablespoons of salt.
5. Stewed chicken wishbone, remove and set aside
6. Cut dried tofu into strips for later use
7. Put dried tofu sticks in the chicken broth, add soy sauce, black pepper and white pepper, and simmer over medium heat for 20 minutes
8. Put flour into the noodle machine and press it into noodles
9. Set aside
10. Add the chicken broth of the stewed chicken wishbone to the wok, add water, and put the washed and chopped cabbage shreds and carrot slices into the set aside.
11. Bring to a boil over high heat, add the noodles
12. Add 2 tablespoons of salt after boiling
13. Put the dried tofu strips in the casserole into a bowl, add chopped green onion, chili oil, and top with chicken broth. The chicken broth and dried tofu are ready.
14. After the noodles are cooked, put them in a bowl, and the noodles in chicken broth are ready.
15. Finally, pour the oil into the pan and heat it over a low heat
16. Pour in cooked chicken wishbone and stir fry
17. Pour in soy sauce, add more soy sauce and stir well.
18. Fry until all the chicken wish bones are colored and turn off the heat.
19. Using the remaining temperature, quickly add cumin and sesame seeds and stir fry.
