1. After the black fungus is soaked softly, rub it with cornstarch to clean it; clean the other ingredients and control the water. (I bought the fried pork skin that has been soaked, and the quail eggs are also ready-made)
2. Wash the pork leg, remove the fascia, cut into small pieces, put it into a food processor and smash into a meat puree, add cooking wine, salt, pepper and an appropriate amount of cornstarch and stir evenly, then beat the meat purely with your hands until the meat It feels elastic.
3. Add appropriate amount of water to the pot, add ginger slices, bring to a boil, turn to low heat, squeeze the mashed meat into meatballs.
4. Skim the blood foam, turn to medium heat, and cook until the meatballs float.
5. Put the other side dishes into the soup and cook for about 5 minutes.
6. Add the right amount of cooked lard.
7. Add the greens to boil and turn off the heat. Season with salt.
8. Add water to the boiling pot and boil, add the hand-rolled noodles and cook.
9. Put the noodles in a bowl and pour it with the three fresh soup. If you like spicy food, you can drizzle with some red oil.
Tips:When cooking the noodles by hand, use high heat, do not cover.
