1. Soak the fungus, shiitake mushrooms, day lily, and dried mushrooms in advance to soften them. Pork belly in a pot under cold water, add cooking wine, green onion, ginger, and aniseed and cook until it is ripe
2. Cooked pork belly slices
3. Put a little base oil in the pot, add an aniseed and a little chopped green onion until fragrant
4. Add hot water, pork belly slices, mushrooms, shiitake mushrooms, fungus, and yellow flowers. Bring to a boil on high heat. Skim the foam. After about 20 minutes on medium and low heat, when the meat slices become very soft, add the dark soy sauce to adjust the color and salt to adjust the saltiness. (I didn't add yellow flowers in this step, the baby at home doesn't like it)
5. Pour water starch
6. The pot is just about to open again, pour in the egg liquid when bubbling, slightly set the shape of the hand spoon and stir it clockwise, pour in the water starch again to thicken, add chicken essence and sesame oil to taste.
7. Add the noodles after the water is boiled, and turn off the heat after three times
8. Take out the noodles and pass the water
9. Pick a bowl of noodles, pour a few spoonfuls of gravy, and it will taste beautifully! Finished picture!
10. Finished picture! !
11. Finished picture! ! !
Tips:1 Pork belly slices are cooked in eight mature slices for the first time. In the second step, they need to be softened to taste
2 The amount of eggs can be added or subtracted according to personal preference
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