1. Prepare the ingredients, cut the mustard tuber into small pieces, and cut the ginger and garlic into small pieces
2. Add salt to the chili powder, mix well with the pepper powder, put the rapeseed oil in the pot and burn until it smokes, turn off the heat, and leave for 30 seconds
3. Pour into the well-mixed chili powder, quickly stir evenly into chili oil
4. Pour boiling water into the ginger and garlic granules and set aside
5. Take a bowl, add the delicious soy sauce, salt, lard, chicken essence, pepper powder, chili oil
6. Boil water in a pot, add dried noodles, boil for 3-4 minutes after the water is boiled, add green vegetables, cook until the green vegetables change color, then remove them and put them in a bowl of seasoning, add a small amount of boiled noodle soup, mix well, add Pickled mustard tubers, ginger-garlic diced and ginger-garlic water
Tips:1. The dried noodles should not be boiled for too long. Open the water and boil it for 3-4 minutes.
2. It is best to use rapeseed oil to make chili oil
