Japanese Kunbu High Soup Buckwheat Noodles

1. Wash the white radish and apples and cut them into thick pieces.

2. Dip Kunbu's hair in clean water.

3. Put the soaked Kunbu and white radish in a pot and boil with water for about ten minutes, then add apples and cook for about five minutes.

4. Add seasoning and soy sauce and cook for a few more minutes. Finally, sprinkle a handful of wood fish flowers, turn off the heat, cover and simmer for a while.

5. The cooked broth also turns the color of the carrots transparent.

6. Pour out the broth and put it into a bowl for later use.

7. Add water to the pot and add buckwheat flour, then pour cold water into the pot.

8. Cook until the buckwheat flour has no hard core.

9. Remove and cool, then rinse with water.

10. Soak in clean water for later use.

11. Now fry a heart-shaped egg and brush a thin layer of oil inside and outside the bottom of the mold.

12. Heat the pan, add a little cooking oil, and put the mold into the pan and add oil.

13. Beat in an egg and simmer slowly over low heat.

14. Cover the pot and simmer for two to three minutes. Turn off the heat.

15. Take a bowl and add a small spoonful of salt, a little cooking oil, and scallions to it.

16. Add the cooked broth.

17. Boil the water again and heat the buckwheat flour in boiling water.

18. Don't take too long, wait for it to boil again and then remove it.

19. Multiply into the bowl.

20. Put on ham, eggs, and some seaweed to start.