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1. Put an egg and a little water in a conditioning basin, and stir to form a white dough.
2. Divide the flour into two portions (150 grams each) and pour them into two mixing bowls.
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3. Add a small amount of water to the spinach and add a thick paste in a blender.
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4. Put the sugar and spinach paste in another conditioning basin and stir. (Pour the spinach thick pulp in small amounts until it can form a dough. Don't use too much, the dough will become thin)
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5. And into white and green dough. Prepare some noodles on the chopping board.
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6. Roll out the two doughs into 0.3 cm thin dough respectively.
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7. Overlap the two dough pieces.
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8. Roll it out into a thin 0.2 cm skin.
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9. Use a biscuit film to press out a flower-shaped dough sheet.
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10. Knead the remaining noodles together, roll them into thin crusts, and cut into lasagna.
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11. Boil water in a pot until it boils, and cook until cooked.
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12. Cut the lettuce, mushrooms, chicken mushrooms, and red peppers and set aside. Pour oil in the pot, cut the ginger and garlic and sauté the pot, stir-fry the marinated shredded pork, add vegetables and mushrooms, stir-fry and thicken with cornstarch water to get out of the pot. Just put the prepared bittern on the surface.
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