Sliced Noodles
1.
Add an egg to the flour and mix well. (Because there are only two people, only half a catty of flour is used)
2.
Then slowly add light salt water and knead into a dough for later use. (Knead the dough a little bit to make the dough thinner)
3.
Put the lid on and wake up for 20 minutes.
4.
Soak yellow flowers and fungus in warm water.
5.
Soak the pickles in water because they are too salty.
6.
Pick and wash the soybean sprouts, oyster mushrooms, and pimple vegetables for later use.
7.
Shred ginger.
8.
Mince ginger and garlic for dipping sauce.
9.
Pick the chives that you planted yourself, wash them, and chop them.
10.
Dipping ingredients: two spoons of soy sauce, one spoon of vinegar, half a spoon of sugar, half a spoon of pepper noodles, one spoon of red oil chili, one spoon of minced ginger and garlic, one spoon of chives, one half spoon of monosodium glutamate. (The hot and sour seasoning is used for dipping the noodles, and you don’t need it if you don’t like spicy ones)
11.
Choose lean pork and cut into thin slices, sliced ham (haha, forgot to shoot the ham)
12.
Add salt, cooking wine, water starch, monosodium glutamate to the meat slices to taste and set aside.
13.
Put a spoonful of lard in a hot pot, add pepper, ginger, and pickles to sauté after the oil has melted.
14.
Finally, add water and bring to a boil, and let it boil for about five minutes.
15.
Add cabbage, yellow flowers, fungus, soybean sprouts, oyster mushrooms, and ham.
16.
Then add half a tablespoon of pepper noodles and bring to a boil.
17.
Hold the dough in your left hand, and use a knife in your right hand to cut the noodles into the pot. When cutting a little noodle, use a spatula to push it to prevent the noodles from sticking.
18.
Then add the meat slices, add half a spoon of chicken essence and MSG.
19.
Turn off the heat when the meat slices are cooked.
20.
Scoop into a bowl and sprinkle with chopped green onions.
