1. Add a little salt to the water, add it to the flour, and form a slightly stiff dough, cover it and leave it awake. The noodles must be kneaded evenly, so that the noodles, basins, and hands are light.
2. Soak the fungus, shiitake mushrooms, and golden needles with water to fully soften, wash, tear the fungus into small pieces, cut the mushrooms into strips diagonally, and cut the golden needles into small pieces. Note that when washing shiitake mushrooms, stir the water in one direction and use the power of the water to flush out the sand. Cut the tomatoes, beat the eggs, chop the green onion, shred the ginger, and slice the garlic. If the vegetables are not too big, you don’t need to cut them.
3. Cut the cucumber into shreds.
4. Put an appropriate amount of salad oil on the wok, put a few peppers and two aniseed, fry the peppers and aniseed over medium heat and remove them. Add meat slices, stir-fry until the color turns white, add green onion and ginger, add appropriate amount of soy sauce, fry for color, add shiitake mushrooms, golden needles and shiitake mushrooms, stir-fry, add tomatoes, add salt, chicken broth, stir-fry and add appropriate amount of water. Bring to a boil and switch to low heat. After the mushroom smell comes out, add the green vegetables, pour in the egg liquid, and add a few drops of sesame oil after boiling again.
5. Divide the awake noodles into several small pieces, and rub them into round strips of the thickness of a pencil, smear with salad oil, put the plate on a plate, cover with plastic wrap and continue to wake up for about half an hour.
6. Bring the water in the pot to a boil, stretch the noodles into thin strips and put them in the pot, cook them, add them to the cold boiling water, you're done, the strips are finished.
7. Put it in a bowl, put the brine, and then add some cucumber shreds. Match the colors of white, red, yellow, black, and green to keep your appetite open.
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