1. Prepare the ingredients.
2. Shred cucumber and fragrant belly, mince ginger and garlic, add cold white boiled ginger and garlic to make juice for later use.
3. Blanch the bean sprouts.
4. Kelp silk blanched water.
5. Cut the fragrant belly into thick strips and steam it in a pot.
6.
Sit in a pot, fire, boil water, and noodles.
After the water boils, lower the noodles into the boiling water.
7. Scatter quickly and roll the noodles in boiling water (the thick noodles can be seen when the water is bubbling with very small bubbles).
8. Pour the noodles into a large plate with a tablespoon of cooked oil. With the help of the oil in the plate, quickly shake the noodles open and cool (you can also use an electric fan to cool them).
9. Good noodles (the noodles can be divided into many times).
10. Go for one serving of noodles and put it on the plate.
11. The noodles are topped with cucumber shreds, fragrant belly shreds, and mung bean sprouts.
12. Add ginger garlic juice.
13. Pour a little light soy sauce and more balsamic vinegar.
14. Drizzle with tahini and a few drops of sesame oil.
15. Add some homemade chopped peppers, sprinkle some chopped green onions, and mix well when eating.
