2, sea tonkotsu washed. (If you are using dried seitan, soak in water until large and soft. Stir fry with oil, and then put mushrooms and other fried)
3, pork sautéed oil, garlic cut fine fried crispy fragrant
4, into the mushroom small and shrimp stir fry until the aroma comes out, add salt (if it is soaked in water after the sea tonkotsu dried to do lo mein, this time you can also pour the sea tonkotsu dried into the stir fry together).
5, add water. (The amount of water depends on the amount of noodles, generally feel the noodles put in, there is some soup, but not too much, unlike cooking noodle soup. This brine out of the noodles, seem to have soup, clip the noodles, and there is no soup, slippery entry, especially delicious.)
6, when the water is boiling, try the degree of saltiness, to be slightly salty, to be added to the noodles taste will be just right, no need to seasoning.
7, add noodles (pay attention to open noodles into, do not a ball of)
8, in the top of the noodle, put the green vegetables.
9: On top of the noodles, spread the seitan (as mentioned earlier, if you are using seitan to dry brine, you don't need to add seitan at this point). Let the steam from the soup below steam the seitan.
10, like leeks, you can spread leeks (with leeks taste stronger). Then you can start to take a spoon to turn the top, turn the top to the bottom, the bottom to the top. Toss the whole pot of ingredients.
11, add wine. (Brine noodles, this is a must-have supplies, more delicious)
12, look at the soup collection is almost, pay attention to the soup can not be collected too little, to the noodles around all the soup, a little thicker. Then test the flavor, if salty and fresh enough, you can go on the pot.
13, it is best to eat on the table, the heat pain, the noodles this time the most slippery, I like with a seafood soup. Quite delicious.