Ingredients needed: green onion, shredded ginger, peppercorns, dashi, white vinegar, white sugar, chicken essence, soy sauce, salt, cold white water in moderation, 4 tablespoons of apple cider vinegar, 2 tablespoons of white sugar, 1 teaspoon of chicken essence, 2 tablespoons of soy sauce, half a teaspoon of salt, tomato slices, ginger slices, cucumber strips, scallion segments.

Steps:

Put apple cider vinegar, sugar, chicken essence, soy sauce, salt, tomato slices, ginger slices, cucumber strips, and scallion segments into cold white water, and then put them into the refrigerator for an hour and take them out; slice ginger and shred scallions; add a small amount of peppercorns, ginger slices, shredded scallions, and dashi into a pot, pour 2 to 3 cups of water and boil, and then cook on a low heat for about 5 minutes, and then turn off the heat when the soup turns slightly red; Strain out the seasonings and pour the juice into a bowl. When the juice cools a little, add the cold noodle sauce seasoning in order; put it into the refrigerator for about 1 hour. Note needs an airtight jar for storage and refrigerate. Note: Make a cold noodle sauce, available for 3 days, do not eat for a long time to avoid breeding bacteria.