Practice of Old Beijing Vinegar Noodles

1. Ingredients: noodles, chicken breast, onion, green onion, cucumber, green pepper, coriander, ginger, garlic, aniseed, cinnamon, pepper, clove and rock sugar.

2. Chicken breast processing, chicken breast cooked and shredded. Cut the onion into crescent petals, divide the green onion into several parts, cut the coriander and the green pepper, and put them together in a basin for later use. Put some pepper, fennel, cinnamon and cloves in a small bowl and set aside.

3. Pour more base oil into the pot and heat it. Deep-fry the sliced ginger in a pot. When the ginger slices become Huang Shi, pour a large piece of ingredients in the bowl into the pot and fry until cooked. After the fragrance comes out, put the cut vegetables into the pot and stir fry.

4. Pour some oyster sauce into a small bowl, then add some vinegar and soy sauce, and stir well for later use. Mix oyster sauce, soy sauce and vinegar at a time in a ratio of 4:3:4.

5. The dishes in the pot can be cooked to a paste, and then the oil is poured out with a hedge. Pour the vegetables back into the pot, then pour the oyster vinegar juice into the pot, add some water, add some rock sugar, stir well and bring to a boil.

6. After cooking, pour out the soup. Cook the noodles first, then soak them in cold water for later use.

7. Cut the cucumber into shreds, put it at the bottom of the basin, then add cold noodles and shredded chicken breast, and then pour the vegetable juice on the noodles.