Ingredients: flour, water, pork, onion, ginger, garlic, Chinese prickly ash, cooking wine, salt, soy sauce, vinegar, and starch.
Use flour and water to mix the dough, put the dough in the Hele bed, squeeze the dough into strips with a lever, and then place it aside for standby;
Slice ginger and garlic, and cut onions into scallions;
Pour oil into the pan, and put a few peppercorns into the pan to fry until fragrant. Pour the meat into the pot and stir it over the high fire. When the meat is slightly white, pour in a little cooking wine, then add the onion, ginger and garlic, and continue to stir it;
After the meat color turns white, add two spoonfuls of salt, and pour in soy sauce. Continue to stir over high heat for about one to two minutes until water starch is added;
Stir the minced meat and the starch paste evenly, simmer over low heat for about one minute, finally pour in a little vinegar, take out the pot, put into a bowl, and set aside;
Start another pot, pour one third of the water into the pot, boil it over high heat until the water boils, put in the pressed noodles, and then leave the pot after the noodles become soft;
Add the fried bittern into the noodles and serve.