Cooking Steps

1. 

   Step1:Two hours in advance. Put mushrooms, chicken pieces, cooking wine and salt stew in the stew. (skip this step if you don't want to make mushroom and chicken soup as the bottom of the soup.) 2. Prepare the sugar heart egg - boil in boiling water. Put in the egg. Cook in medium heat for 5 minutes. Put it in cold water when it's time. 3. Boil the eggs at the same time. Boil the boiled water and put it into buckwheat flour. Heat for about 4 minutes. When it's cooked, remove it for later use. 4. Put chicken soup into a small bowl. Add the same amount of hot water (use the newly cooked hot water. Do not use the boiled noodle soup. Otherwise, the bottom of the soup will be muddy and not fresh). Add a spoon of miso sauce, a small amount of soy sauce and chicken essence. The bottom of the soup is finished. 5. Pour the cooked noodles into the bottom of the soup. Put some mushroom and chicken pieces in the chicken soup. Then remove the shell of the eggs and cut them. Put them on the noodle soup. Finish. It's about 15 minutes.