Mushroom Sauce Noodles

I quickly cooked the mushrooms in water; I used dried mushrooms. I soaked them first, and then cooked them quickly.

After cleaning the mushroom roots, chop them with a 40-meter long knife 😁.

After washing, chop the prepared pork finely.

Add a little bit of oil to the pot, stir-fry briefly, then add water. When it boils, there will be foam. Remove the foam and discard it.

After adding the seasonings—salt, soy sauce, and green onions—thicken at the end using starch. Don't use too much starch.

Knead the dough with cold water, let it rest for a while, and then use a large rolling pin to roll out thin pancakes.

Don't use too much force, make sure to sprinkle plenty of dry flour, otherwise it will stick together.

After rolling it out, be sure to leave a bit of edge, so it will be easier to open the noodles later.

After cutting, mix with thin flour, using more thin flour.

Put the marinade in a container, and when cutting, bring the water to a boil and then put it in the pot.

Once the water boils, pour cold water, three times, pour it three times, then use chopsticks to see if the noodles are cooked.

Take it out and rinse it with cold water; it tastes better that way.

The final product.