1. Pulping soup: Put the vegetables in the boiling water in the pot and cook them slightly (just turn them once), then pick them up and lie in a clean bucket or basin. Then, mix the cooked noodle soup into the vegetables, press the vegetables down with a piece of "glossy bluestone", and then mix some cold water one after another. The "floating foam" inside should be fished out every time until the floating foam is removed. Smell the sour taste, and the delicious paste soup is ready. After eating every time, you should constantly add an appropriate amount of fresh noodle soup to the old paste soup.

2. Stir-frying: when sesame oil and lard are heated to 80℃, add chopped green onion, Jiang Mo, spicy noodles and salt, stir-fry until red and yellow, scoop it up, pour it into the slurry soup for eating, and then add spices such as spiced powder and monosodium glutamate;

3. Pulping surface: The surface of the sour paste surface is best to be hand-cut yellow fine noodles (yellow is formed by putting less alkali). No matter how to make the noodles, add some salt, alkali and egg white when mixing the noodles. This kind of noodles tastes delicious after cooking, and it is gluten-free and does not paste soup. When eating, the noodles are cooked in a pot, then dehydrated and cooled. Put the mung bean sprouts, sauerkraut powder and fried sesame powder in a bowl, and pour the prepared spicy sauce soup into it to eat.