2. Make dough embryos for later use.

3. Schizonepeta tenuifolia or coriander for standby.

In summer, Henan eats more Schizonepeta, and coriander tastes worse in summer, so it is generally not used.

4. Use Schizonepeta leaves.

5. Chop the chicken leg into large pieces for later use.

6. Put oil in the wok, add pepper, pepper and star anise and stir fry.

7. add bean paste.

8. Stir fry the red oil.

9. Add chicken pieces and stir fry.

10. Add Jiushun ginger juice, salt, soy sauce and soy sauce and stir fry.

1 1. Stir-fry for 5 minutes, and evenly coat the chicken pieces with sauce.

12. Add a proper amount of water, cover the pot and cook until the meat is crisp and rotten. You can make more sauce at a time, put it in a fresh-keeping box and put it in the refrigerator, and take it when you eat.

13. Make dough embryo and grasp both ends.

14. Grab both ends and gently throw them into the air. As soon as the face falls off, it is patted on the panel and makes a noise. It is the so-called board face.

15. The board surface can be made into a round strip or a plane. Millet flour embryo can be directly used to make round noodles. Take the lower blank from the flat surface and put it on the panel, flatten it by hand, and then stretch it, which is the wide surface. Generally eat more noodles.

16. Noodles can be cooked while boiling water.

17. After the water is boiled, put the noodles in the pot and turn off the heat after cooking.

18. In the process of cooking noodles, take a large bowl and add Schizonepeta tenuifolia and chicken essence.

19. Pour the noodle soup, blanch the Schizonepeta, and then add the prepared sauce.

20. Put the cooked noodles and soup into the noodle bowl.

2 1. Add the pickled chicken pieces.

22. Add marinated eggs and a bowl of delicious pasta, and you can eat it.