1. First come to mix the noodles, eggs, flour, salt, and edible soda noodles in a bowl.
2. First use chopsticks to mix and stir.
3. Knead it into a smooth dough with your hands, cover it with a damp cloth and let it rest for more than 15 minutes.
4. Divide the awake noodles into two, and roll out our smaller rolling pins together.
5. Roll out and sprinkle cornstarch or flour on the surface to prevent sticking.
6. Roll up the dough with a rolling pin, and the thin dough must be spread in place.
7. Press the rolling pin with both hands and push the side wheel forward, and then pull it back, repeating the movement to gradually roll out the dough piece.
8. Roll it to the thickness you need, I usually roll it to the thickness of a dumpling.
9. Repeatedly fold, each layer should be spread with cornstarch by hand, otherwise it will stick after cutting.
10. Cut out the width you like, I like the wide one, it tastes super texture in the mouth.
11. Shake it away, and roll the noodles by hand.
12. Next, let’s beat the stew, cut the pork into pieces, add a spoonful of soy sauce, some salt, a spoonful of cooking wine, and a spoonful of starch, and marinate for ten minutes.
13. Soak the fungus and cut slightly, and dice the mushrooms. Scallion ginger and star anise are ready.
14. Heat the oil in the pot and fry two eggs first.
15. Reheat the base oil and stir-fry the marinated meat.
16. Put the green onion, ginger and star anise in, add a spoonful of sweet noodle sauce and stir fry together.
17. Next, let’s add shiitake mushrooms and fungus
18. Add enough water and salt, bring to a boil, put the scrambled eggs in.
19. Finally, thicken the starch with water, pour in the sesame oil and make it ready.
20. Boil the water to cook the noodles to see if the noodles are chewy and will not break no matter how you cook them.
