1. Add the same amount of boiling water with a temperature of 85 degrees-95 degrees to the noodles
2. Use chopsticks to quickly stir until large snow flakes
3. Knead the dough with your hands, and make the dough not soft or hard
4. Divide the dough into small pieces, and then knead them into noodles with a thick index finger.
5. Crush the noodles into small button-sized noodles
6. Take a small face lotion and rub it with the palm of your hand
7. Slightly squeeze the two ends to make sharp corners
8. Rub all the noodles and fish and cover them with gauze to prevent air drying
9. Wash the required ingredients separately and drain the water
10. Remove the roots of Pleurotus eryngii, enoki mushrooms, and tea tree mushrooms and cut into about 5 cm sections, and chop the tomatoes.
11. Add a little more oil to the pot than usual for stir-frying, heat to 80% hot, pour in the eryngii mushroom and tea tree mushroom
12. Stir-fry until the mushrooms are oily and yellow, set aside for use
13. In a separate pot, add a little oil, heat up, add the green onion
14. Then add appropriate amount of green onion, ginger, garlic powder and fry for a fragrance
15. Add diced tomatoes and stir well
16. Add the fried eryngii mushrooms and tea tree mushrooms, stir-fry and add the enoki mushrooms
17. Stir-fry, pour in soy sauce, simmer for about 10 minutes
18. Pour in the right amount of water before the soup is dried
19. Add a little salt to taste, stir well and bring to a boil on high heat
20. Add minced noodles and fish, boil again and cook for about 5 minutes.
