Ingredients: flour, 1 branch, 1 tenderloin, 50g kelp, 3 pieces of bean curd skin, 20g coriander, 50g green vegetables, a little chicken essence, a little salt, 2 star anise, about 8 pepper, cinnamon, stewed meat, Chili oil, a little aged vinegar, a little cooking oil, a little scallion and a little cooking wine.

1, melt a spoonful of salt in warm water, add it to flour, stir it with chopsticks into a flocculent shape, knead it into dough, and cover it with plastic wrap for half an hour.

2. Cut it into small pieces, knead it into an oval shape, roll it into pieces, put it in a pre-oiled plate, and oil both sides of the rolled dough. When everything is ready, cover it with plastic wrap and leave it for 2-3 hours.

3, began to boil soup, clean up the bones, after the water is hot, simmer first.

4. Put in a casserole, add pepper, aniseed, stew, cooking wine and salt, and stew for one hour.

5. After the bone soup is cooked, treat the vegetables, cut the tofu skin into filaments, soak the kelp silk, cut the parsley into powder, and wash the vegetables.

6. Slice the tenderloin, add the onion after the oil is hot and stir fry. Add soy sauce, salt, chicken essence and seasoning.

7. Start cooking noodles. After the water boils, pull the noodles into a slender shape and put them in the pot. Add shredded tofu, kelp and vegetables and cook together.

8. Take out the cooked noodles, put them in a bowl and add the cooked bone soup. Put some Chili oil, vinegar and some fried meat when eating.