1. Prepare the ingredients, yellow flowers, fungus, shiitake mushrooms, yuba soaked hair, wash and set aside, chicken shreds, chicken broth, eggs, green onion and ginger, soy sauce, salt
2. Saute the chopped green onion and ginger in a hot pan
3. Then add the ingredients and stir well, add soy sauce, light soy sauce and salt
4. Then pour the chicken broth, add an appropriate amount of water, and pour the water into the pan to thicken the starch
5. See that the soup is thick, pour into the beaten egg liquid, turn off the heat for a while, and pour the hot sesame oil and pepper oil into the pot to complete the marinade.
6. Make the dough, roll it thin with a rolling pin, put a little corn flour to overlap the wide strips, cut into noodles and cook in a pot
7. Take out the water to control the dry water, pour in the brine, mix well and enjoy
Tips:The dough should be firm, not sticky when rolled, and the noodles should not be cut into sections. The marinated ingredients must be prepared in advance. The next day, the key is to fry the fragrant pepper oil to enhance the aroma of the marinade.
