I usually use pork stuffing for this noodles, but yesterday my friend gave us two big pike crabs, which her father had caught in the river. So the photo is crab meat, and some Spanish ham is added. It is as delicious as pork stuffing.
After the cauliflower, fungus and shiitake mushrooms are soaked, they are cut into small pieces of 1 cm long.
Put the oil in the wok, add the ginger after the oil is hot, then add the meat, add the wine, soy sauce, stir-fry until seven or eight minutes, do not stand out.
Add the cut day lily, fungus and mushrooms directly and stir fry for a minute or two.
Add the appropriate amount of cold water, cover and boil for 15-20 minutes.
The raw powder is transferred to the pot with cold water and mixed well with chopsticks.
Beat the eggs evenly, add them before the pot, stir them into chopsticks and turn off the fire.
At the same time, cook the noodles in another pot. After the noodles are cooked, remove and marinate.