2. Take a proper amount of spinach and chop it to facilitate juicing.

3. Put it in a cooking machine and beat it into spinach juice for later use.

4. Put the beaten spinach juice into a glass basin, add proper amount of edible salt and stir well.

5. add flour.

6. Make dough with moderate hardness and simmer for 20 minutes.

7. Put the baked dough on the chopping board and roll the dough with corn starch as hand powder. If you like noodles with flavor, you don't have to roll them too thin.

8. Fold the rolled dough, cut it into two pieces from the middle and put it together. Cut into wide, thin and even noodles.

9. Pull up the noodles and put them on the container for later use.

10. Add water to the pot and boil. Add spinach noodles, cook and drain for later use. There is no need for supercooling in winter, because the noodles are as smooth as cold water because of the addition of edible salt.

1 1. Put oil in a wok, add chopped green onion and shredded ginger and stir fry. Fried like sauerkraut.

12. Fried mushrooms.

13. Add a proper amount of water to boil, and then add the marinated meat slices. When the chicken is discolored and cooked, turn off the heat, add fresh vegetables to taste, and pour the cooked chicken slices with sauerkraut into the noodles.