1 red noodle thread, 20cm of marinated Chinese sausage, 20 fresh oysters, one packet of sliced woodchuck, a pinch of crispy green onion, 4 cloves of minced garlic, a pinch of cilantro, a pinch of white pepper, a spoonful of black vinegar, a spoonful of soy sauce, a pinch of salt, and a bowl of tai pai flour water

How to make it

1. Buy the marinated Chinese sausage ready to be marinated. The fat in the center should not be too much, not more than 30% of the whole sausage. Too much to eat nausea, too little and too dry. Sliced bratwurst and set aside.

2, oysters with salt water scrub, wash the water after pouring. Add tapioca, do not add additional water. Because it is usually not drained, adding more water will make it too thin.

3. Boil a pot of water and scald the oysters with the flour.

4. Blanch the red noodle threads with water to remove the salty flavor.

5. Add the red noodles, sliced fish, and red onion paste and bring to a boil. You can add red onion oil instead for more flavor. The longer you cook, the softer the noodles will be.

6: Add minced garlic, white pepper, umeboshi vinegar, soy sauce and salt. After adding, add tai bai powder water. Sprinkle with cilantro to finish.