Noodle Soup
1.
Prepare all the ingredients. Cut the pork belly into thin slices. You can freeze it in the refrigerator for 1 hour before cutting it into thin slices. Slice the ham into thin slices.
(Dumpling skins can be eaten as much as you like, these are the rest of me)
2.
In a wok, with a proper amount of oil, first stir-fry the pork belly to get the oil, change the color, add cooking wine, light soy sauce, sprinkle green onion and ginger, and get the flavor
3.
Cut a few leftover dumpling skins. In the form of dough pieces. However, someone reminded me that you don’t actually need to cut with a knife, you can just pull it with your hands.
4.
Pour a certain amount of boiling water into the pot, continue to boil, add the dumpling wrappers. Stir a few times with a spoon to avoid sticking to the pan.
5.
When the dumpling skins are cooked, add some salt according to the taste. Add green vegetables (you can blanch it in advance and add it directly to the bowl, I'm lazy)
6.
Fry the poached eggs in the pan, and fry the ham slices. A bowl of hot noodle soup is just fine, add a few slices of ham, and lie a poached egg. If you have fried dough sticks, soak the fried dough sticks in the soup, which is wonderful.