2 water surface (I use Shanghai oil surface instead)
3 Lee Kum Kee Satay Sauce, peanut butter (I used SKIPPY's peanut butter, or expired _), milk (I used 2%, between full fat and skim).
4 coriander (lettuce), oily tofu and lean meat.
I used beef liver (there is no pig liver here) and chicken tendon (there is no duck tendon here) and the rest of the fresh food you wanted.
Steps: 1 Make satay noodle soup. This is the key. Only when the material foundation is laid can the superstructure appear. Boil bone soup, 3 tablespoons of Satay sauce, half a spoonful of peanut butter, and about 3 tablespoons of milk (I pour it directly, a little or a proper amount according to the standard of the recipe). Have a taste. If it's not enough, you can add Gaza Dad sauce, peanut butter and no milk. Of course, salt and chicken essence should be added, and oily tofu should be put at the same time. Tofu should be cooked for a while before it is tasty. Finally, add vegetables and lean meat, blanch and serve soup together.
2 let the water out of the other stove, first scald the noodles and take them out; Then blanching and taking out; Add the soup from step 1 (with tofu, vegetables and lean meat) and it will be ok.