1. Prepare the ingredients
2. Add cornstarch, salt and edible alkali to the flour, mix well, knock in two eggs
3. Stir it into noodles (use the whole egg liquid to mix the noodles, no need to add water)
4. Knead into a slightly harder and smooth dough, cover with plastic wrap, and let stand for 30 minutes
5. Sprinkle the flour and roll the dough into a large thin noodle (the thickness is according to your preference, try to roll it out as thin as possible to taste better π)
6. Repeat folding
7. Cut into small noodles of your favorite width
8. Cut all in order
9. Shake off
10. Boil water, put a little salt in the water
11. After the water boils, cook the noodles for one minute
12. Too cold water
13. Cut into shreds of pork, use starch to grab and set aside
14. Cook oil in another pot
15. When the oil is 50% hot, knock in an egg and fry the poached egg
16. Pour slightly wider water into the pot and boil
17. Add shredded pork
18. Lower bar
19. Cook for 2 minutes
20. Add salt, chicken essence, oil, pepper to taste, add green vegetables and cook for a while, then add sesame oil
21. Get up
22. The proper egg noodles are just fine
23. Try it ππ
Tips:The dough must be a little harder, and a small amount of hand powder should be added several times when rolling out the dough to avoid sticking.
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