2. Accessories: potato 1 piece, carrot 1 piece, bell pepper 1 piece, 6 garlic moss, tofu 1 piece, 20g of auricularia auricula, egg 1 piece, alkali 1 gram, etc.

3, enough, in order to come out with a sour and spicy taste.

4, pork belly slices, just a little bigger than the fingernails, carrots, potatoes, bell peppers, fungus, and daylily are diced separately for use.

5. Slices of tofu 1 cm are fried yellow on both sides in an oil pan, and then taken out and diced. The eggs are scattered and branded into egg skins. Then, the egg skins are cut into small pieces, garlic moss is obliquely diced, and onion and ginger are finely chopped for later use.

6. Put vegetable oil in a hot pot, stir-fry pork belly and minced pork for ten seconds, add minced onion and ginger and continue to stir-fry for ten seconds, then stir-fry Chili powder over low heat.

7. Stir-fry for about half a minute to get the red oil, then stir-fry the spiced powder and pepper noodles for ten seconds to get the aroma, turn on the fire, stir-fry the soy sauce and yellow wine until fragrant, and then boil the vinegar.

8. After the vinegar smell is burned out, pour hot water. After boiling, all the raw materials and salt except garlic moss and diced eggs, open the lid and simmer for five minutes. Put the diced eggs in and then simmer.

9. After burning for 10 to 15 minutes, put the garlic moss particles in and boil them, then turn off the heat, and the pickle brine will be ready.

10, making noodles: put alkali and a little salt in a bowl, mix well with cold water and make the noodles smooth, and then cover them with a wet cloth for about three hours, so that the noodles are more tough. Roll them into noodles by hand or press them by machine, cook them in boiling water, take them out and drain them, and mix them with minced meat and brine.