1. Wash the soup bones, boil to remove any blood foam, rinse them, put them in a casserole, add green onions, ginger, and rice wine to boil and simmer slowly for about 1.5-2 hours, and add a small amount of salt. The soup is ready.
2. Wash the thigh meat, cut into shredded meat, wash the chicken greens under running water, and set aside with chopped green onions and shredded ginger.
3. Bring the water to a boil in a pot, and the chicken hair will be cooked.
4. Put the oil in the iron pan, heat the oil, add the chopped green onion and ginger, and add the shredded pork (the shredded pork is marinated in yellow wine for a while). After the color changes, add soy sauce, rock sugar, salt, and a little water. After the meat is cooked, add tomatoes and a small amount Cover the pot with water and cook for another 5 minutes. The toppings are ready! (The salt is slightly more than usual for cooking, and the noodles are light!)
5. The flour is evenly mixed with water, soft and hard, and the noodles are chewy if they are harder, and the machine will be broken if it is too hard.
6. Knead the dough and cover and wake up for 10 minutes.
7. A must-have for my kitchen, an electric noodle press! ! Knead the noodles when you wake up, cut slightly thick slices, turn on the noodle machine, put in the noodles, and see that the thin skin comes out. After folding and pressing, repeat it many times. This noodles will be very strong. After that, you only need to press one side each time you adjust the thickness.
8. The noodles were not photographed, sorry!
9. Cook the noodles, remove them, scoop the bone broth, add shredded pork and chicken hair. A bowl of colorful, fragrant and delicious green cabbage and pork noodles is on the table! ! !
Tips:The self-pressed noodles are clean without any additives, and the noodles are very clean without a lot of foam. Except for the bone broth, which takes a little longer, other times are very short.
