1. Wash the beans and cut diagonally into sections
2. The noodles are shaken and pulled into sections (not too long, just a little longer than the palm of your hand)
3. Cut garlic into corpuscles and put into a bowl
4. Add rice vinegar, sesame oil, and light soy sauce, mix well and set aside
5. Shallots, sliced horse ears
6. Put the cold oil in the hot pot and fry the aniseed petals on a low fire to create a fragrance
7. Add green onions and stir fry until fragrant
8. Pour the beans and stir well
9. Add the right amount of dark soy sauce
10. Add salt, sugar, chicken powder and appropriate amount of boiling water to boil (the amount of water is equal to the beans)
11. After the soup is boiled, half of the soup is filled with a spoon, and the middle of the beans is pressed down by one spoon high, so that the beans are high on all sides in the pot and low in the middle.
12. About half a bowl of soup
13. Spread the noodles evenly and loosely on the beans
14. Cover and simmer on medium-low heat for 5 or 6 minutes
15. Then turn the noodles over and pick them loosely (that is, flip the bottom surface to the top, and the top surface to the bottom)
16. Pour the soup that was just scooped out evenly on the noodles and pick it loose with chopsticks
17. Continue to cover and simmer for 5 minutes
18. After the noodles are simmered, evenly sprinkle the mixed bowl of juice into the noodles
19. Use chopsticks to mix the noodles and vegetables evenly
Tips:1. Those who like meat can add some meat Yo.
2. If you want to eat tougher noodles, add less water, otherwise, if you want to eat softer noodles, add more water.
3. Press down a spoonful of beans in the middle to make the beans in the pot high on all sides and low in the middle so that the noodles will not be mushy.
4. Use a medium-to-small fire to prevent the noodles from being caught when the water dries.
