Directions:
1. Mix the whipped eggs and lard with the flour, roll the dough repeatedly. Use a roller to make it very thin and fold to cut into hand-made noodles.

2. Put 1500 g(3 cups) of water in a pot and heat to boiling point. Add in the noodles and cook for about 5 minutes. Take them out and wash with cold water. Mix the noodles with 5 g (1 tsp) of cooking oil. Arrange the noodles in the shape of a pancake. Wash clean the green vegetables, mushrooms and bamboo shoots.

3. Put the cooking oil in the wok and heat it until it is 180-200:C (355-390:F), put in the noodles (in several portions) to deep-fry until the noodles become crispy. Take them out of the oil and drain off.

4. Add 700 g (1 2/5 cups) of water in another pot. Put in the noodles, green vegetables, mushrooms, bamboo shoots, salt, MSG and pepper powder and cook for five minutes after the water boils. Now serve.

Features: The noodles are soft and nutritious
Taste: Salty and delicious.