90g of egg noodles, 50g of pig large intestine, 25g of blood curd, mung bean sprouts 15g, and 250g of tin-coated tofu.

Seasoning:

Three-in-one oil, Zanba pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper powder, garlic paste, Jiang Mo, chopped green onion, broth, etc.

Exercise:

1, boiling, cleaning pig intestines to remove fishy smell, cooking until half cooked, taking out and cutting into pieces, adding essence and cooking,

2. Pork belly is cooked and cut into small dices. After adding salt and frying oil in the pot, pour the decanter oil into the sweet wine, cook some vinegar and fry it into a crisp whistle.

3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle.

4. Add crispy whistle oil, sausage oil and Zanzibao into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use.

5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and yuba whistle into a noodle bowl, put the blood-filled tablets into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.