Practice and ingredients of Chongqing Xiao noodles

The production steps of Chongqing noodles are as follows:

Material preparation: 1 scoop of Jiang Mo, 2 scoops of minced garlic, appropriate amount of water, 90g of soy sauce 10g, 1 scoop of brown sugar, appropriate amount of peeled cooked peanuts, appropriate amount of pickled mustard tuber, a small amount of pepper powder, appropriate amount of balsamic vinegar, appropriate amount of salt, 2 scoops of Chili oil, 2 scoops of lard, 500g of alkaline noodles and appropriate amount of vegetables.

1. Add a spoonful of Jiang Mo, two spoonfuls of minced garlic and an appropriate amount of water to the bowl, squeeze it several times with a spoon and soak it for two hours.

2. Pour 90g of soy sauce,10g of soy sauce and a spoonful of brown sugar into the pot, and stir while cooking until the brown sugar is completely melted.

3. Add a spoonful of peeled cooked peanuts, a proper amount of mustard tuber, a small amount of pepper powder, a proper amount of balsamic vinegar, a proper amount of salt, two spoonfuls of Chili oil, two spoonfuls of ginger and garlic water, two spoonfuls of cooked soup, two spoonfuls of lard and three spoonfuls of boiling water.

4. Boil the alkaline noodles in boiling water, and add vegetables after the water is boiled.

After the water is boiled again, you can take it out of the pot and put it into the juice bowl. Stir well and Chongqing noodles will be ready.