Cut the garlic and fry it in the oil pan. Add a little salt when it is half yellow, so that garlic can fully absorb the salty taste.

When all the garlic turns golden yellow, add a proper amount of soy sauce, and when the oil boils again, take the soy sauce out of the pot and put it on a plate for later use.

Noodles are the key. Meizhou special alkaline water surface must be used. Brother Leehom has recommended it! Raw materials come from beautiful hometown of Meizhou. Link ~/I ~/i/7476296 18? wfr=c

Boil the water first, then put the bread in, and immediately stir it gently with chopsticks to let the noodles spread completely.

After three minutes, take out the noodles. The steaming, alkaline smell came to my face.

Drain (quickly) and mix with the sauce immediately. Add chopped green onion, coriander or Chili sauce as you like.

Coriander is not easy to make, just add a little. Noodles are smooth and strong, spices are fragrant, and a bowl of noodles is ready!