Name: Xinjiang Soup and Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 100g pork; 1/2 potato; 1/3 carrot; 2 pcs tomato; 1 teaspoon salt; 1 Shallots; 1 parsley; 1 piece ginger; 1 clove garlic; 1/2 teaspoon pepper; A few drops Balsamic vinegar; 1 spinach; Some Plain Water; 1 tbsp Cooking oil

Xinjiang Soup and Rice

1. Add 1 teaspoon of salt to the flour

2. Then mix well

3. Add appropriate amount of water to form a smooth dough and let it rise for 20 minutes

4. Take it out after proofing, knead until smooth dough, knead more

5. Spread a layer of vegetable oil on the bottom of the chopping board, put the dough on and roll it into a piece, then spread a layer of oil, cover it with plastic wrap, and let it sit for 30 minutes

6. The time for the dough to rest, ready to make the soup base

7. Wash pork and cut into cubes, cut tomatoes into cubes, cut potatoes and carrots into cubes, mince ginger and garlic

8. Put oil in the pot to heat up, add ginger and minced garlic and fry it to create a fragrance

9. Add pork diced

10. After stirring for a while, add potatoes and diced carrots

11. Stir fry for a while, add salt

12. Pour in the tomatoes and continue to fry for a while

13. Then add an appropriate amount of water to boil, then taste the taste, if it is not salty enough, you can add some salt

14. Cut the dough into wide strips and flatten them with your fingers

15. Keep the soup base slightly open, take the noodles, pull them off, and put them in the pot

16. After all the dough pieces are pulled, stir it with a spoon to prevent sticking together

17. Add spinach leaves

18. Finally, sprinkle with coriander, pepper, and chopped green onion to serve

Tips:
The amount of water in the dough should be adjusted according to the amount of water absorbed by the flour. The mixed dough must be woken up twice, and the last time must be brushed with vegetable oil to wake up again.