1. Chopped pork into minced meat; pick up the frying pan, add minced meat and stir-fry; until the oil comes out and the color is golden
2. Add soy sauce, cooking wine, chili oil, and sugar to taste; add broken rice sprouts and stir evenly. Set aside
3. Add a little salt to flour and water (about two to three hundred grams of flour and 1 teaspoon of salt) and knead it into a harder dough; knead more to make the surface smooth. Wake up overnight in the refrigerator (wake up for 1-2 hours if you do it on the same day); roll out the dough that has woken up
4. Sprinkle some dry powder and wrap it on the rolling pin; roll the dough to a large size and repeat several times (sprinkle the dry powder each time); roll it into a dough sheet about 2 mm thick
5. Sprinkle the dough with dry powder, fold in four; cut into noodles about 3 mm wide; shake the noodles apart
6. The noodles are steamed on a bamboo basket for 10 minutes; then they are cooked in the pot
7. Prepare compound soy sauce (this should be prepared in advance, if you want to be simple, just use 100g soy sauce, 50g sugar and 20g vinegar) 100g soy sauce, 25g white sugar, 25g brown sugar, 20g balsamic vinegar, 2 cloves , 1 small piece of cinnamon, 2 star anise, 1 bay leaf, 1 grass fruit, 1 pinch of cumin and mixed with green onion and ginger. Add 100 g of chicken broth to boil and simmer on low heat until the liquid volume becomes half of the original total. Scoop out the spices and set aside
8. 1 tablespoon of sesame paste, 1 tablespoon of compound soy sauce, 1 teaspoon of chicken essence, 1 teaspoon of Chinese pepper powder, 1 tablespoon of chili oil, and appropriate amount of chicken broth, stir well and set aside; Pour the adjusted noodle sauce on the cooked noodles, sprinkle with ground peanuts Chives and meat
