Ingredients/ingredients: raw noodles, broken rice sprouts 500g, pickled mustard tuber 50g, peanuts 30g, green vegetables 30g, chili oil 200g, soy sauce 1 0g, ginger 1 0g, garlic1g, pepper powder 3 petals, and shallots/kloc-0.

1, broken rice buds and pickled mustard tuber are cut into powder.

2. Ginger and garlic are minced, and onions are minced.

3. Stir-fry peanuts into pieces and prepare oil pepper and pepper powder, which are necessary materials for spicy and fragrant Chongqing noodles. The simple way to make Chili oil is to boil rapeseed oil and a little sesame oil, and then slowly pour it into Chili powder. At the same time, add fried white sesame seeds to Chili powder, and peanut oil can be used without rapeseed oil.

The vegetables are ready.

5. Add a little boiled water to the minced ginger and garlic for a while. Adding minced ginger and garlic directly to the flour is a bit of a grab, so just add this ginger and garlic water.

6. Add a proper amount of broken rice buds, mustard tuber powder, pepper oil, soy sauce, ginger and garlic water, chopped green onion, a little pepper powder, chicken essence, rice vinegar and lard into the bowl, and pour in hot chicken soup.

Adding a little lard is more fragrant, and adding noodle soup directly without chicken soup does not affect the taste very much, because the spicy and delicious taste is already very good.

7. Add enough water and a little salt to the pot, bring to a boil, and add noodles to cook.

8. Cook vegetables.

9. Put vegetables and peanuts in a bowl.

10, noodles can be served.