Spicy noodles

Soak the noodles in warm water at least 10 hours in advance. If you want to eat it the next day, soak it the night before

Blanch tofu skin in boiling water

Remove from the pan and cut into shreds

Chopped coriander

Choose some fat meat from the hind legs

Cut into cubes and separate the fat and lean ones

Put a little oil in the wok, heat 60% and add the fat

Stir out the oil

Pour in the diced lean meat and add a few drops of white wine to remove the fishy smell and increase the aroma

Add two small pieces of tofu, pepper noodles, aniseed noodles, ginger powder, and light soy sauce to the meat and stir-fry until fragrant

Add a little salt and chicken essence before serving

Take out of the pot and set aside

Spicy noodles are made by adding salt, sesame seeds and oil to a boil and then adding a few drops of white vinegar to make the spicy noodles more fragrant

$Spicy noodles step 13$

Dry the Sichuan peppercorns in a wok over low heat, remove from the pan, let cool and crush with a rolling pin

This is the spicy peanut rice I made before. You can fry a little peanut

Boil the vegetables in a hot pot until cooked

Remove and set aside

When the water is boiling, add flour ribbons, boil the pot and cook for about two minutes

Put it into a bowl, add Sichuan pepper powder, oily chili seeds, pepper, salt, chicken essence, shredded tofu, green vegetables, coriander, peanuts, diced meat, and pour the soup with boiled noodles and serve.

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