1. Spread the egg cake, beat two eggs, add water starch, Stir evenly, heat the pot and apply oil evenly with a brush.Do not leave any excess oil on the bottom of the pot.Divide the egg liquid into two portions.Pour in the egg liquid and slowly turn the pot.Turn the pot over low heat until the skin starts to rise.Lift it out of the pan, place it on a chopping board and let it cool before cutting into small diamond-shaped slices.

2.Side dish 1: small potato slices, carrot slices, bean king slices

3.Side dish two: fried tofu, diced fungus, leeks

4. Originally I should have used small slices of pork belly separated from fat and lean, but I have some ready-made front leg meat stuffing at home, so use it, put the meat stuffing in Stir-fry in a clean pan, stir-fry for a while to produce some oil, and add two tablespoons of chili noodles.

5.Put in salt, allspice powder, ginger powder, a little dark soy sauce for color, and finally pour Pour in the entire bag of Qishan vinegar, cover with a lid, bring to a boil over high heat, then turn to low heat and simmer slowly for about twenty to thirty minutes.

6. Take the meat out of the pot and set aside.Clean the pot and prepare for cooking!

7. Stir-fry side dishes 1, add salt, allspice powder and ginger powder.

8. No need to wash the pot.Add water to the pot and bring to a boil.Add salt, five-spice powder, and ginger.powder, Sichuan pepper powder, then add the freshly fried side dish one, the meat sauce, then add the side dish two, take all the ingredients out of the pot and pour them into the basin, and add the egg skin in the last step.

9. After the thinner noodles are cooked, add the prepared soup and you can eat it.Now, I like more meat, so I added two more spoonfuls of meat dumplings to my bowl.