1. Put the eggs in the flour, add a small amount of salt and water, first stir with chopsticks (to prevent sticking hands), and then knead it with your hands, as far as possible to knead the pot until it is light, the hands are light, the surface is best, and cover with a damp cloth.
2. Boil the dried fungus in water and cut into thin strips; peel the tomatoes and cut into pieces; wash the lettuce and cut into sections.
3. Sprinkle more flour and knead for a while (more vigorously). If the chopping board is small, divide the dough into smaller parts.
4. Roll it into a pie (the thickness is according to your taste), sprinkle more flour, and fold it into a strip. (More flour to prevent stickiness)
5. Cut it to the right width, grab one end and shake it off.
6. Heat the pan with cold oil, add the tomatoes and stir fry, add the fungus. Add mutton soup (simmered in advance), put in cooking wine, and bring to a boil.
7. Put the noodles into the pot and stir. Change to medium and low heat and cook.
8. After the noodles are ripe, put the lettuce in the pot, put light soy sauce, a small amount of salt, drip sesame oil, stir, and take it out of the pot!
Tips:Be sure to sprinkle more flour when folding the dough to prevent it from sticking together! In addition, I put in the stewed lamb, which tastes good.
