1. First put the freshly fried peanut oil into the hot pot, slowly fry the peanut kernels with a slow fire until the color is ruddy and crispy, then remove them, and directly attach the salt powder on it.
2. Put peanut oil in a hot pan, pull the washed dried seaweed into filaments, and place them in a pan and roast them to remove moisture until they are crispy, then shovel out and set aside for later use.
3. Put the pork belly in the pan and fry it, set aside for later use
4. Then put the whole chicken or duck egg sauce on the bottom of the pot, simmer it, and use a spatula to pull the egg yolk around to form a round egg yolk cake. When it is cooked out of the pot, cut it into strips with a knife and place it. Set aside
5. After completing the above steps, the making of Mazushou noodles enters the final process of decoction and noodles. In the preparation of decoction, first mix shiitake mushrooms, day lily, fried tofu strips, etc. in the soup to boil, supplement with vegetables, garlic, green onions, salt, monosodium glutamate, soy sauce and other seasonings. Spoon out, and serve as soup ( A thicker broth is better)
6. Boil a pot of water, add the noodles, and when the noodles are cooked, remove them and put them in a bowl with greens, then drizzle with the cooked soup, and finally put on egg slices, sprinkle with seaweed and peanuts, while Eat hot
Tips:Thicker soup is better
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