materials: 25g of egg noodles, 25g of pig blood, 5g of pig intestine and 5g of pig bone.

seasoning: red oil, ginger, chopped green onion, onion knot, coriander, alum, white wine, refined salt, monosodium glutamate and pepper.

Practice:

1. Rinse the pig's large intestine and put it in a basin, add refined salt, ginger, medicinal leaves and alum to knead, cut the head of the intestine, wash both sides of the intestine repeatedly, cook it in a pot, drain the water, then add white wine to knead it in the basin, wash it again, drain the water, cut it into small strips, and simmer it in a boiling water pot.

2. Blanch the cleaned pig bones in a boiling water pot, remove the bloody smell, beat them with the back of a knife, put them in a clean pot, add pig intestines, pepper, scallion, ginger and appropriate amount of water, stew until soft, remove the bones, and then add refined salt, pepper and monosodium glutamate to adjust the taste for later use.

3. Cut the pig's blood into small square slices, gently put them into a pot, scald the blood slices with boiling water until they change color, and sprinkle a little salt for later use (pig's blood can't be cut too much at a time, and it's better to scald them when eating).

4. Cook the noodles, fish them into a bowl, drain the scalded blood slices, put them into a noodle bowl, add the fat sausage soup, and sprinkle with chopped green onion, coriander and red oil to serve.

noodles with gravy

materials: 5g of sliced noodles, 1g of pork and 2 eggs.

seasoning: seaweed, fungus, mushrooms, vegetables, coriander, starch, soy sauce, refined salt and sesame oil.

Practice:

1. Wash and cut pork into pieces, wash and cut vegetables into shreds, wash and tear fungus into small flowers, cut mushrooms into pieces, wash and cut coriander into pieces, and knock eggs into a bowl to break up.

2. Cook the noodles in the pot, remove the cold water and put them in a bowl.

3. Fill the pot with clear soup, pork, fungus, shredded vegetables, mushrooms, dried shrimps, soy sauce and refined salt, boil, skim off the floating foam, thicken with water starch, and pour the egg liquid. When the egg blossoms float, put coriander and sesame oil out of the pot and pour them on the noodles.

tremella pigeon soup

materials: 1 pigeon, 15g dried tremella.

seasoning: ginger slices, refined salt and vinegar.

Practice:

1. Soak dried tremella; Clean the pigeons and cut them into small pieces.

2. add clear water to the soup pot, add pigeon meat and ginger slices, simmer for about 4 minutes on medium heat, then add tremella, simmer for about 3 minutes, and add refined salt and vinegar. Vinegar should not be added too much, just a little.