Ingredients:
500 grams (1.1 lb)wheat flour
6 eggs
15 grams (1/2 oz) green vegetables (rape)
15 grams (1/2 oz) mushrooms
15 grams (1/2 oz) sliced bamboo shoots
5 grams (1 tsp) lard
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
100 grams (8 tbsp) cooking oil
1 gram (1/4 tsp) pepper powder

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