1.
Prepare the ingredients.
Wash the bean sprouts, boil the bamboo shoots and slice the fish on a plate, add a spoonful of soy sauce and a spoonful of cooking wine to pickle the chicken stuffing.
2. Put oil in the pot, add chopped green onion and sauté fragrant.
3. Put in the bamboo shoots, fish plate and bean sprouts one after another, and stir-fry evenly.
4. At the same time, add cooking wine and soy sauce, and pour in an appropriate amount of water.
5. The chicken stuffing is made into chicken balls and put in the boiling soup.
6. Put another pot of water, boil it, and add the udon noodles.
7. Season the boiled soup with salt and drizzle a little sesame oil.
8. Transfer the udon noodles to a bowl, pour in the cooked soup, sprinkle shredded seaweed and sesame seeds for decoration.
Tips:1. Udon noodles can be cooked for a while without affecting the taste.
2. When cooking chicken ball soup, use a low heat to remove any froth on the soup at any time.
