1. Wash the chives and cut into large sections
2. Peel the peanuts, wash and set aside (pictured); wash the cabbage and cut into sections (picture omitted)
3. Heat up the pan and heat the oil. When the chopsticks can continue to bubble, it means it has splashed.
4. Add the scallions and pepper, deep fry
5. When you see the green onions turn yellow, it means there are still a few minutes to fry dry, then add peanuts
6. When the shallots are fried slightly burnt, then turn off the heat. Throw away the green onion, put the peanuts into the seasoning bowl, add soy sauce and salt to the bowl (if you like vinegar, you can add vinegar, I don’t like to be jealous~ not added)
7. Put the scallion oil in a small bowl, and scoop a spoonful into the peanuts. Save the extra scallion oil for cooking later
8. Boil water in another pot, boil the bottom noodles, and put the cabbage leaves two minutes later.
9. After cooking, transfer the noodles to the seasoning bowl and mix well (be careful to expose the peanuts, which is beautiful). Finally, pick up the cabbage leaves together. You're done, eat noodles with scallion oil and mix with noodle soup.
Tips:You can add more soy sauce if you like the taste, and the color will be brighter~ I like lighter, less soy sauce
