Stir the dough in a bowl.
Put the dough in the refrigerator and ferment for 30 minutes. Shredded onions, carrots and potatoes, chopped scallions
Pour the bones and broth into the pot, boil it, and then rub the fermented dough into thin strips by hand and stew it in the pot.
Put in the cut vegetables.
Pour the egg juice into the pot.
Season with soy sauce, salt, pepper and garlic. (If the noodles float all over the soup, they will be ripe.)
Put it in a bowl, sprinkle with laver powder, and finish.