1. Prepare the raw materials, wash the snaps of the beans into sections and dry the water, and pat the garlic into garlic rice
2. Pour oil in the pan, stir fragrant the aniseed, then pour the beans into the pan, fry the beans into emerald green, add soy sauce
3. After adding the soy sauce, pour hot water, the water will be slightly more than usual for cooking
4. After the pot is boiled, simmer on medium heat for 8 minutes, then put a bowl of soup out of the pot and set aside, then add salt and stir evenly
5. After adding the salt, put the noodles evenly on the beans, cover the pot and simmer. At this time, be sure to reduce the heat, otherwise the soup will dry quickly
6. After simmering for 5 minutes, evenly sprinkle the reserved soup on the noodles, cover the pot and continue simmering, about 5 to 8 minutes, be sure to low heat
7. When the soup is almost harvested, pour in the garlic cloves, stir evenly, and you are done.
Tips:Since the noodle is a plain braised noodle, the amount of oil should also be slightly higher, otherwise the noodles will dry out easily, affecting the taste and sticking. After the noodles are added, they must be simmered on a low heat, and the time can be a little longer, so that the noodles can fully absorb the soup and taste good. The salt should be put before adding the noodles, otherwise the mixing will not be even after adding the noodles. I feel that the soul of this dish is the last step of garlic, which is the finishing touch.
