Cooking Steps

1. 

   Step1:Boil noodles to dry - add boiled water to noodles. Add a little salt and cook for 1-2 minutes. Taste a little bit hard. Remove the ice water (or cool it) and let it dry. Mix well with cooked rapeseed oil (because I cook more and put it in the refrigerator for cold storage. If I do it now, I can omit the oil mix cloth

2. 

   Step2:Prepare the topping and the bottom of the bowl - chicken breast, add some rice wine, prickly ash and ginger slices to boil for about 2 minutes. Remove the slightly cool and smooth fiber, tear the long and thin topping - dice the red rice pepper and cut the chopped green onion. Add rapeseed oil in hot pot and stir fry bean paste and bean curd. Beat the bottom of the bowl - 1 tablespoon of raw soy sauce, 1 tablespoon of vinegar, a little garlic water, half a teaspoon of pepper oil, 1 tablespoon of sugar, 1 tablespoon of chopped green onion and 1 tablespoon of red oil. The taste of seasoning can be adjusted by yoursel

3. 

   Step3:Mix noodles - put cold noodles on the mixed bowl bottom juice (the bowl bottom material in step 2). Then place the toppin

4. 

   Step4:Add chicken shreds, red rice peppers, chopped green onion, fried peanut and soybean shreds, red oil, bean paste and sesame seeds in turn.