Rich flavoured soup, chewy and elastic noodles！
Poke some holes in pork with a toothpick
Horizontally cut a little portion to easily wrap later
Sprinkle some seasoning powder and salt
Wrap the pork tightly into a cylindrical shape
Use kitchen string to tie around the pork
Put the pork into pot and fill with water until it covers entirely
Put in cinnamon stick, star anise, and salt
Add 1 cup of soy sauce, 1/2 cup of dark soy sauce, and 1/4 cup of sugar
Put ginger slices, green onions, and cooking wine
Boil with high heat
Then reduce heat and stew for about 4 hours until pork is tender
Put in blanched pork bones and chicken feet, and a potato
Pour in 2.5L of water
Put in ginger slices and garlic
Stew for an hour in pressure cooker
Put in 700g of flour, 2tsp baked baking soda, 1tbsp of salt in a bowl
Stir well
Pour in about 300g of water
I used a machine to make the noodles, so I wanted the dough to be harder
If you don’t have a machine and want to make noodles by hand,
Please add an extra 50g of water, the dough will be easier to spread out
A rolling pin will help use less strength when kneading the dough
Rest the dough for 20 minutes
Knead the dough again
Rest for 2 hours and we’ll be ready to make noodles
Pour in 1/2 cup of teriyaki sauce and 2 cups of water
Marinate the eggs for 2 hours
Take out the cooked pork and refrigerate until it cools
Now we will start to make the noodles
Mix in a 1:1 ratio of pork stock and braised pork soup into a bowl
Put noodles into boiling water and cook for 1 minute
Take out noodles and strain excess water, then put in the bowl