1, the platoon is rinsed clean, and the platoon is flapped loose with the back of the knife piece by piece.

2. Unload into the market, add wine, fresh-pump, and Jiang Mo for 20 minutes.

3. Remove the marinade and pat the starch.

4, the oil in the pot is hot, put down the big row and fry on both sides.

5. Pour in water that has not been drained.

6. Add ginger, onion, star anise and cinnamon.

7. Add rock sugar, soy sauce and cooking wine.

8. Bring the fire to a boil and simmer for 40-50 minutes.

9. Add some salt and cook for 1 min.

10, add chicken essence and chopped green onion, and arrange in large rows.

1 1. Wash carrots and cut them into flower slices with a vegetable processor.

12. Boil the water in the pot, add some salt and oil, blanch the clean vegetable moss and take it out.

13, blanch carrots and take them out.

14. Boil the water in the pot, add some oil and cook the noodles.

15, noodles into a large bowl.

16, add green vegetable moss and carrots.

17, put it in a big row and add a big row of soup.

The cooking of large rows of noodles is very particular, which can be described as slow work and fine work. Generally speaking, it can be summarized as "pounding, mixing, frying and boiling". Among them, the kung fu of the knife is the best. If it is smashed too hard, the big row will be smashed into pieces; If it is not pounded enough, it will easily harden and affect the taste. In short, it should be rotten without paste or even tendons.

Note: 1. Add some salt and oil to blanched vegetables, and blanched vegetables will be green. ?

2. Add some oil to the water where the noodles are cooked. Cooked noodles don't stick together easily.