Old Beijing Pork Noodles
1.
Water yellow flowers, fungus and shiitake mushrooms in advance;
2.
Cut the yellow flower into sections;
3.
Cook the pork belly in advance until it is eighty mature;
4.
Pour oil in the wok, add chopped green onion and aniseed and fry until fragrant;
5.
Add yellow flowers and fungus and stir fry;
6.
Pour in the broth (or hot water), then add yellow flowers, pork belly slices, and cook for 5 to 10 minutes;
7.
Pour in water starch and slowly pour it in against the side of the pot;
8.
When the bubbling is small, pour in egg liquid, seasoning, and then top with sesame oil.
9.
Put flour in the basin, add a little salt, and add water little by little to form a harder dough, wake up for 1 hour;
10.
Cut the awake dough into 2 pieces and roll them into thick slices with a rolling pin;
11.
Press the noodles like a noodle machine, and then press the noodles;
12.
Spread the pressed noodles on the curtain and sprinkle a little dry powder to prevent adhesion;
13.
After the water in the boiling pot is boiled, add the noodles and cook.