1. Mix buckwheat flour and wheat flour, add a little salt and mix well, then mix the noodles with clean water. The dough should be soft and hard. After the dough is made, cover it with a wet towel and relax for ten minutes;
2. Pork belly, spring bamboo shoots, ginger, onion, and colored pepper, cut into strips and set aside;
3. After the dough is relaxed, take it out, roll it into 0.5 cm thick noodles with a rolling pin, cut the rolled noodles into 5 cm wide, and then cut into small noodles, and rub the noodles one by one into noodles;
4. Bring the water in the pot to a boil, cook the fish below until it floats on the surface, cook for 3 minutes and then remove it, remove the cold water for later use;
5. Heat a wok with a little oil, add pork belly and stir fry. Stir out the oil and add the ginger until fragrant;
6. Then pour in onion strips and spring bamboo shoots strips and stir-fry, stir-fry for 7 minutes and cook with Shao wine and soy sauce;
7. Pour in the noodle fish and stir fry over high heat. After the fry, season with a little salt and monosodium glutamate, add a little vinegar, stir fry evenly, and then it can be out of the pan;
8. The fried buckwheat fish is done!
