1. Cut the lean pork meat into evenly-thick shreds, add starch, cooking wine, salt, and white pepper to a bowl. Stir gently with chopsticks and marinate for about 30 minutes.
2. Take an appropriate amount of Potherb mustard and put it in a container to clean, soak it in water to remove the salty taste, squeeze out the water and cut into the ends, cut off the roots of the mushrooms, clean the impurities on the cap, and cut into even-sized mushrooms.
3. Peel off the scallions, ginger, and garlic, clean them, and cut them into chopped green onions, ginger slices, and garlic slices.
4. Add proper amount of peanut oil in a hot pan to fry the marinated shredded pork until fragrant, chopped green onion, ginger slices, and garlic slices until fragrant, cooking wine and light soy sauce in a pan, add a little oyster sauce and stir evenly
5. Pour in the chopped pickled vegetables and diced mushrooms and stir-fry evenly and dry the water. Pour in an appropriate amount of water and boil. It is better if there is pork bone soup.
6. After boiling, taste the saltiness, then add appropriate amount of salt to turn off the heat according to your taste
7. After turning off the heat, add a few drops of sesame oil and stir evenly.
8. Add water to the pot and boil, add the wet noodles, and cook until the softness and hardness you like.
9. Take out some cold water according to personal preference
10. Scoop up the noodles to control the moisture and put them in a bowl
11. Pour the soup and start enjoying!
