1. Ingredients. Vinegar is used as a primer. You need very acidic vinegar to make the pulp water sour.

2. Noodle soup. Let the noodle soup in the pot settle for a while and become warm. After a while, take out the clear part of the noodle soup and put it into a bowl. Discard the turbid part below. To make the slurry, you don’t need to make the noodle soup too hot, just almost warm.

3. Then add vinegar, and pour the vinegar-added noodle soup into the jar together with the vegetables and ingredients you just prepared.

4. Do not seal the jar, but cover the mouth of the jar with gauze or towel. Use clean chopsticks to stir every day to speed up the fermentation. Do not allow oil to enter. If a little oil star enters, it will easily fail.

5. 2. 3 days later. Take out a handful of soaked green vegetables, radish slices, and red pepper, cut into small pieces, and stir-fry.

6. Remove almost a bowl of slurry water from the jar. Pour the slurry into the cooking pot, add salt, stir, and bring to a boil.

7. Boil the slurry and noodles separately. After the slurry is boiled, take it out and put it in a bowl to wait. After the noodles are boiled, put it in a bowl with the slurry and eat it.