1. 350 grams of finely sliced noodles with hand-rolled eggs. If you are interested, please refer to the recipe: http://www.meishij.net/zuofa/jidanshoumian_1.html
2. Add 1 teaspoon of cooking wine, white pepper powder, and soak in water for washing sea rice for 20 minutes
3. Put cold water into the steamer and steam for 10 minutes. Get the sea rice (don’t throw away the steamed sea rice soup, you’ll use it later)
4. Chop chives, shred onion
5. Soak the pepper, aniseed and bay leaves with water
6. Add 300 grams of vegetable oil to the pot, add shredded onion, pepper, aniseed and bay leaves, slowly fry on low heat
7. Fry until the onion shreds
8. Fry until the shredded onion is simmered, add the white onion, and fry on low heat until the scallion is white
9. Add the green segments and continue frying on low heat
10. When the green onion leaves are fried until they turn yellow or even black, turn off the heat. Pour out the scallions and oil and set aside.
11. Pour out the scallion and scallion oil and set aside
12. Use light soy sauce, dark soy sauce, oyster sauce, sugar, chicken essence and steamed sea rice to make a sauce
13. Add appropriate amount of scallion oil to the pot, add sea rice and cook 1 teaspoon of cooking wine, stir fry for a while
14. Add the prepared sauce and boil for 1 minute to turn off the heat and serve.
15. Add clean water to the pot and boil, add the noodles and boil until boiling, pour in half a bowl of cold water and boil again (add a few drops of vegetable oil when cooking, so that the noodles will not stick together), remove the noodles, and use cold water to control the water Minute
16. Put it into a large plate and pour the sauce, then pour the scallion oil and the scallion crisps, stir well and serve.
Tips:1: The sea rice should be washed and soaked and then steamed in a cold water pot, which can effectively stimulate the umami taste of the sea rice. Don't throw away the steamed sea rice soup, it can be used as a stock when making the sauce, it's very fresh.
2: Deep-fried shallot oil must be used on a low fire, so as to make the shallots more fragrant.
3: The spices should be soaked with water, so that the fragrance of the spices can be fully utilized during the frying process and has the effect of removing fishy and improving fragrance.
4: The unused scallion oil is sealed and preserved, and it can also be used to mix cold dishes and adjust fillings.
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