1, main ingredients: mung bean 100g, noodles 400g, and auxiliary materials: soybeans, dried sesame leaves, wild vegetables, salt, chicken essence, Chili oil and sesame oil.

2. Wash mung beans, soak them in clear water 10 hour, and beat them into soybean milk.

3. Put it in a container for natural fermentation until it is sour (about 1-2 days).

4. Wash the wild vegetables and dice them; Soybeans are cooked with salt and star anise; Soak dried sesame leaves in hot water to soften, wash and soak in hot water for 2 hours.

5. When the fermented slurry is boiled to 80℃ in the pot, a layer of foam will appear on the surface of the slurry. At this time, pour a little sesame oil and then pat it gently with a spoon. After the foam disappears, the slurry will become fine and smooth. Add noodles, sesame leaves and salt, cook for 5 minutes, and add chicken essence.

6. Sprinkle with soybeans, wild vegetables, sesame oil and Chili oil.