1. Put the pan on medium fire, drain the oil, fry the long rows marinated in advance in the pan for a while, take out the pan, add the white sugar, pour in the soy sauce after dissolving, bring it to a boil, let it cool and put it into a container for later use.

2. Put clean water into the pot and bring to a boil. Add noodles according to the quantity required by customers (but each pot should not exceed 15 bowls at most, and each bowl of raw noodles weighs about130g), and cover it with a small pot cover. Put the empty bowl on the cooktop, pour 25g soy sauce, cooked lard or sesame oil10g, and add 0.5g of Qingtou and monosodium glutamate. After the noodle pot is boiled, add appropriate amount of water to make the noodles cooked thoroughly. When it is boiled, remove the cover and remove the floating foam, scoop the noodles into the bowl one by one, pour in appropriate amount of noodle soup and put them in a large row.

3. Qingtou method: Qingtou is a noodle sauce made of various vegetables, which is divided into raw and cooked. Raw garlic paste, garlic flowers, and pickled vegetables (pickled vegetables in spring); Cooked vegetables include small green vegetables, Ligusticum chuanxiong and green peppers. After washing these vegetables, they are cooked with boiling water and cut into shreds or segments.

Jumping surface method

Pot cover noodles, the noodles used are "jumping noodles". The so-called "jumping noodles" means putting the kneaded noodles on the chopping board, with the operator sitting at one end of the bamboo pole and the other end fixed on the chopping board, jumping up and down, dancing and acrobatics, repeatedly squeezing them into thin dough, and cutting them into noodles with a knife. This noodle has pores, marinade is easy to taste, chewy and strong in the mouth, and has a unique taste. The bottom material of the pot cover is also very particular, and the secret sauce with more than ten kinds of seasonings is very delicious.