2. Prepare kelp and fish eye flowers. In fact, kelp is a dried product of mature kelp. The frost on kelp is one of the sources of umami flavor, so don't wash it off. Gently wipe the surface of kelp with a paper towel.
3. Find a pot, add 1.5L water and soak the kelp for about 3 hours. Summer can be reduced to 2 hours.
4. The soaked kelp is heated on the gas stove. Heat until it begins to bubble, and take out the kelp. Remember not to wait for the water to boil, but to take it out when it begins to bubble.
5, keep the fire boiling, there will be floating foam at this time, skim off the floating foam.
6. Add Muyu flowers and turn off the heat. Wait for all the muyu flowers to sink slowly. Don't stir with chopsticks or other tools.
7. Filter with gauze or other filtering tools to get a big bowl of Japanese stock soup. Don't throw away kelp and fish eye flowers, you can cook them again to get a lighter soup, which can be used as various soup bases.
8. Pour half a spoonful of Japanese Lamian Noodles juice (white juice or dolphin bone) into the bowl.
9. Heat pig cartilage; Japanese barbecued pork is baked in an oven or a spray gun.
10, boil a pot of water and start cooking noodles. Boil the noodles for three minutes, take them out, soak them in cold water and pour them into a bowl.
1 1. After the noodles are cooked, the Chinese cabbage and bean sprouts are cooked and taken out, and the eggs are boiled into candied eggs.
12. Pour Japanese stock into a bowl and mix well, then add Japanese barbecued pork, Japanese pork cartilage, Chinese cabbage, bean sprouts and preserved eggs in turn. Finally sprinkle with chopped green onion. A bowl of delicious Japanese Lamian Noodles is ready, which is especially suitable for cooking a bowl of noodles when you don't want to cook at home on weekends.