1. Mix flour and water evenly, knead into a smooth dough, cover with plastic wrap and relax for 30 minutes.
2. After the water is boiled, turn to medium heat. Use scissors to cut the dough into strips and cut them directly into the pot.
3. Cook until the scissors noodles float up and you can fish out.
4. Place the removed noodles in cold water for later use.
5. Rinse wild vegetables, blanch them in boiling water for 20 seconds, and remove them.
6. Squeeze the water and chop.
7. Heat the oil and sauté the chopped green onions.
8. Add the chopped wild vegetables and carrots and stir-fry evenly.
9. Pour a large bowl of water and bring it to a boil, then add the scissors noodles.
10. Add all the spices at once.
11. Bring to a boil again, add the eggs, turn off the heat, and simmer for a few minutes.
12. Put it out and put the poached egg on top.
Tips:1. The amount of seasoning can be adjusted by yourself.
2. Do not blanch wild vegetables for too long, otherwise the nutrition and taste will be reduced.
