The first type: prepare noodles in advance: fine noodles, long beans, bean sprouts, ginger, star anise, pepper, cinnamon powder, salt, soy sauce king and so on. Step 1: Pour a little vegetable oil into fresh noodles and stir, so that each fresh noodle is covered with oil, so that it is not easy to stick together after cooking, and then steam the fresh noodles in a pot. After the water is boiled, steam it for about 15 minutes, and turn off the fire when it is cooked at 8 minutes. At this time you will find that the fresh noodles are dry. Don't worry, you'll save them with bone soup later. Step 2: Heat the pot with hot oil, stir-fry the pork belly into vegetable oil, and cook until the meat is white, add a little soy sauce and a certain amount of boiling water, stew for a while, and then pour in ginger, garlic, an octagonal, 10 pepper and a piece of cinnamon powder. Process 3: stew the meat for about 30 minutes, add a little salt, and then put the long beans and bean sprouts in the pot for a while. Step 4: At this time, when the meat and long beans are cooked, pour the fresh noodles into the vegetable juice, stir thoroughly so that each fresh noodle is covered with bone soup, then put the fresh noodles and vegetables into the pot, and steam 10 min. The fresh noodles steamed in this way are delicious and especially fragrant.

The second type: the family version of mutton Huimian Noodles noodle food is prepared in advance: wheat flour, edible salt, ginger, garlic, kelp, black fungus, bean curd, Pixian bean paste, mutton soup, beef, salt, soy sauce and so on. Step 1: Add 500 grams of wheat flour to the pot, add 5 grams of edible salt and 230 grams of cold water to the wheat flour, knead it into a ball and cover it for half an hour. Process 2: After the dough is proofed, knead it into smooth dough again, divide it into small portions, spread it into cow tongues, put it into a plate with enough oil, brush each dough with a layer of oil, wrap it in a fresh-keeping bag, and proofe it again for two hours. Process 3: After the oil consumption in the pot is finished, stir-fry the onion and ginger to get the fragrance, then add the kelp, auricularia auricula, shredded bean curd, add salt, soy sauce is soy sauce or soy sauce, mix well, then mix with mutton soup or cold water and cook. Huimian Noodles is used to drag, then put the noodles in the pot, and then pour the vegetables and beef in, and a pot of delicious Xiao Ji Huimian Noodles is ready. Sometimes I'm too lazy to cook braised noodles, so I buy two pieces on the street and make a soup with noodles when I get home. It's simple and convenient.

The third paragraph: prepare noodles with Schizonepeta garlic and sesame sauce in advance: tomatoes, raw eggs, Schizonepeta, garlic, salt, soy sauce, etc. Step 1: Wash tomatoes and cut them into small pieces. Stir raw eggs into even egg liquid. Wash Schizonepeta for later use. Make garlic into minced garlic, add a little salt and a little water, and the garlic juice is ready. Process 2: fry a tomato and egg marinade, consume the oil in the pot, and pour in the egg liquid to stir fry. Then put the tomatoes in the pot, stir-fry them into sand, add proper amount of vinegar and soy sauce to taste, and add small pieces of raw eggs and stir well. Process 3: Cook noodles. Fresh noodles are cooked in a pot, and they are taken out and cooled. Noodles like that are no longer spicy, and they taste quite tough. Process 4: Cold salad: pour a spoonful of egg marinade on fresh noodles, then pour garlic juice and a handful of Schizonepeta, and mix well to serve.