1, cut garlic into pieces, fry in oil pan, add a little salt to semi-Huang Shi, and let garlic fully absorb the salty taste;

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

3. Boil the water first, put the bread in, and immediately stir it gently with chopsticks to make the noodles completely disperse;

4. After three minutes, take out the noodles. Steaming with steam, the smell of alkali comes to my face;

5. After draining the water, immediately mix well with the sauce, and add chopped green onion, coriander or Chili sauce according to your preference.