Sichuan spicy noodles
Overview
There are restaurants selling this kind of noodles everywhere in Sichuan. The business is booming and everyone loves to eat it. Of course, I love to eat it even more. The spicy and fragrant taste is irresistible. I also like to drink soup. It tastes so good! The restaurants outside all serve big bone soup, and the taste is even worse. But it seems quite troublesome at home, so I use noodle soup instead, which is okay
Tags
Ingredients
Steps
-
First boil the water in the pot and start mixing the seasonings. This step is particularly important. Prepare a large bowl and add an appropriate amount of salt, monosodium glutamate, chicken essence, pepper noodles, pepper oil, finely ground sesame oil, soy sauce, vinegar, ginger and garlic powder, thirteen spices, red oil chili pepper, a little bit of sugar, and a large piece of lard. I used the meat dumplings that are always available in the refrigerator. In fact, it is also lard, but it is lard wrapped around the meat, and chopped green onions
-
When the water boils, add water spinach and blanch until cooked, then place it on the bottom of a condiment bowl
-
For the following noodles, just boil the water three times and drink cold water three times.
-
First pour two ladles of noodle soup into the condiment bowl, mix the condiments evenly with chopsticks, and melt the lard
-
Quickly put the noodles into a bowl, and then sprinkle a little chopped green onion. When eating, mix the condiments on the bottom of the bowl evenly. It's delicious