1. Soak the sixties for half a day in advance. Cut onion into strips, chop garlic into puree, and chop millet pepper and celery leaves.
2. For noodles, I use non-fried instant noodles. Boil the noodles in boiling water for half a minute, until the noodles are just loosened, and then remove them. Stir them in cold water and then drain them to make the taste stronger.
3. Put the oil in the pan. After the oil is 70 minutes hot, add the garlic and onion and sauté until fragrant.
4. Next, stir-fry the bean paste and chili noodles in the pan.
5. Add half a cup of water (about 250ml) and continue to fry until bubbling.
6. Fried Sixties. Pour the cleaned sixties into the fried soup base and stir fry.
7. Fried so that almost half of the sixties opened their mouths.
8. Add a small half cup of water, cover the pot and simmer until boiling.
9. Sprinkle with celery leaves and millet pepper, and then turn off the heat.
10. After being out of the pot, pour directly on top of the cooked noodles.
Tips:1. Be careful not to cook the noodles too open and loose, and finally top with the fried sixties, which will affect the taste. The noodles can also be replaced with other noodles such as hand-rolled noodles.
2. Soak the sixties for half a day in advance, and vomit dirty things. You can add a little salt and a drop of sesame oil to the water to vomit faster.
3. Soybean paste is used in the middle, which is salty enough, so there is no need to add additional salt.
