1. Serve cold water and dough.
2. Wash and shred zucchini and celery leaves, and dice green onion, ginger and garlic.
3. Wash tomatoes, peel and dice.
4. Heat the pan, add oil, star anise and pepper and stir fry until fragrant.
5. Remove star anise and pepper, add green onion, ginger, garlic and stir fragrant.
6. Stir-fry the tomatoes, add salt, dark soy sauce, light soy sauce, pepper and chicken essence and stir-fry well.
7. Pour out the fried sauce.
8. Beat the eggs.
9. Roll out the dough.
10. Fold in half and cut into four pieces, stack up, and then cut into wide strips.
11. Cut into diamond-shaped pieces with a 45-degree oblique knife.
12. Add 900 ml of water to a boil and add the zucchini.
13. When zucchini is boiled, the bottom slices and celery leaves are boiled.
14. Pour the sauteed tomato paste and stir well.
15. The noodle soup served.
Tips:The noodle soup that I often eat has no skill. One way at a time.
