1. Wash the tofu skin and cut into fine strips.
2. The fresh syrup that I bought naturally doesn't taste as good as our mother's homemade, but it is also light and sour. .
3. Slice the garlic appropriately (prepared to be used as syrup).
4. Appropriate amount of thin noodles (personally feel that the noodles that are too wide can't be used for the slurry surface).
5. Shred the green onion (set aside into the side dish).
6. Pickled leeks and pickles marinated in advance. . . ps: A great partner to eat pulp water.
7. Boil the cut bean curd shreds in water. .
8. Add appropriate amount of salt, chicken essence, pepper powder, sesame paste, and shredded green onions.
9. Splash hot oil on the seasoning and stir well.
10. Scallion slices in a hot pot.
11. Pour the slurry into the water and boil it to serve.
12. After the noodles are cooked, put them in a bowl, and add an appropriate amount of water to the noodles according to personal taste.
13. Add appropriate amount of salt and marinated chives and pickles, and a bowl of authentic noodles is ready.
