1. Heat enough water in the pot, put the big bone into the pot and bring it to a boil for 1 minute, then remove the foam.
2. Place big bones and broken ginger in an electric rice cooker, add water that can not hold big bones, and cook according to the time of eating (stewing in casserole is OK).
3. Remove the skin of ginger, beat it, cut the green onion into small pieces, and cut mustard into fine grains.
4. Chop pork into minced meat, add 2 tbsp peanut oil and mix well.
5. Heat the wok with 5 tbsp peanut oil. Add ginger and fry for 20 seconds on both sides.
6. Over medium heat, stir fry the minced meat, then add the rice wine.
7. When the oil comes out of the meat, add mustard and onion.
8. After flavour, stir in sweet sauce and stir fry until fragrant.
9. Add 400ml boiling water, add soy sauce and rock sugar.
10. After the water boils, simmer on low heat for 1 hour until the soup thickens. Turn off the heat.
11. Noodles bowl, put red oil, salt, soy sauce, pepper powder, garlic powder, onion.
12. Boil water from the pot, bring the water to a boil, add fresh noodles.
13. At the same time, add the cooked big bone soup into the noodle bowl (bring to a boil if it is cold).
14. Cook the noodle pot for about 1 minute. Add the water spinach tip after cutting off. Turn it back on. Turn off the heat with 2 tbsp of cold water in the pan.
15. Quickly put the noodles into the bowl, pour the mixed sauce, sprinkle with fragrant onion and cooked sesame, and eat it quickly.