1. Seasoning preparation: salt, monosodium glutamate, chicken essence, sugar, pepper, cooking wine, sesame oil, chicken juice.
2. Mince ginger and onion and set aside.
3. Dry yellow sauce
4. Marinate the ground meat with a little cooking wine.
5. Start the pan, heat the pan with cold oil and fry the ground meat first. Leave the oil on the bottom of the pot and fry the fragrant ginger, onion froth and dry yellow sauce, and then pour the sauteed meat froth into the meat sauce and set aside.
6. Fried meat sauce.
7. Wash the shallots and coriander and set aside.
8. Wash the mustard tuber for later use.
9. Stir-fried meat sauce, mince coriander, shallots, and diced mustard to make bleaching. Fried peanuts and boiled eggs prepared in advance.
10. Add the hen, big bones, onions, ginger, and cooking wine to make chicken soup, then add salt, sugar, pepper, MSG, chicken essence, and chicken juice to make soup for later use.
11. Cut noodles prepared in advance.
12. Cook the noodles, pour in the soup, add the meat sauce, blanched vegetables, eggs and small green vegetables that have been prepared before, drizzle a little sesame oil and serve.
13. Complimentary fruit plate: apples, oranges, pears.
Tips:1. When the meat sauce is fried, the dry yellow sauce has a strong taste, so there is no need to add other seasonings except the cooking wine.
2. You can also use hens instead of big bones when hanging the soup.
3. The small greens can be cooked together at the bottom, and then served at the second opening.
4. You can add a proper amount of oily pepper according to your personal taste.
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