Tools/Materials: Pot, spoon, knife, onion, sweet noodle sauce, Pixian bean paste, mustard tuber, onion, ginger, pepper, white sugar, soy sauce, salt, chicken essence, white pepper, red pepper, sesame oil, Jiang Shui, garlic water, chopped green onion and sesame.

Exercise:

1, put oil in the wok, stir-fry the meat stuffing after the oil is hot, and add cooking wine until the minced meat is dry and golden yellow.

2. Add chopped scallion, sweet noodle sauce and Pixian bean paste, stir-fry until the color is the highest, and add chopped mustard tuber, ginger garlic and dried pepper. Finally, add sugar to taste.

It is best to use fresh noodles for noodles. It is best not to use spaghetti. Noodles should be boiled in water until they are not cooked. It better be hard.

4. Put mustard tuber powder, soy sauce, salt, sugar, chicken essence, white pepper, red pepper, sesame oil, Jiang Shui and garlic water into a bowl, and add the cooked noodles. Drizzle with fried sauce and boiled peas, sprinkle with chopped green onion and sesame seeds.

Matters needing attention in making pea noodles

1. When pressing peas in the pressure cooker, don't take too long, or the peas will turn into pea sauce.

2. It's best to use fresh noodles instead of spaghetti, otherwise the taste will be much worse, and the noodles should be cooked in water until they are broken, preferably hard.

3. Cook the peas well in advance, and cook them for a long time if time permits, so that they are more delicious when soaked in soup.

4. After cooking, take out the alkaline noodles, put them in a colander to drain the water, and then put them in a bowl. Because the freshly cooked noodles will have a lot of water when they are fished out. If you put it directly into a bowl filled with juice at this time, the excess water will dilute the juice in the bowl, making the taste lighter and the spicy taste sharply reduced, so the taste of pea noodles will be greatly reduced.