2. Seawater erosion. If it is dried with jellyfish, soak it in water until it becomes soft. Stir-fry in oil, then add mushrooms.
3, pork belly, stir-fried oil, garlic, stir-fried incense,
4. Add small mushrooms and shrimp and stir-fry until fragrant, and add salt (if you use dried jellyfish soaked in water to make noodles, you can also pour dried jellyfish in, and stir-fry together at this time).
5. add water. The amount of water depends on the amount of noodles. Generally speaking, after the noodles are put in, there is still some soup, but not too much, unlike boiled noodle soup. The marinated noodles like this seem to have soup, but when picked up, there is no soup, which is especially delicious when slipped into the mouth. )
6. After the water is boiled, try the salinity. It should be a little salty. After adding noodles, the taste will be just right, and no seasoning is needed.
7. Add noodles (be careful to open the noodles and don't lump them)
8. Put vegetables on the noodles.
9. Spread jellyfish on the top of the noodles (as mentioned above, if jellyfish is used to dry the brine, there is no need to add jellyfish at this time). Let the steam of the soup below steam the sea.
10, like leeks, you can spread leeks (and leeks with stronger fragrance). Then you can start turning the spoon upside down, turning the top one to the bottom and the bottom one to the bottom. Stir the whole pot of ingredients evenly.
1 1, with wine. Noodles, this is a must. Eat more. )
12. Pay attention to the soup. Be careful not to collect too little soup. There should be soup around the noodles, thicker. Then try it. If it is salty enough, it can be served.
13, it is best to eat it as soon as it is served. It hurts when it is hot, and the noodles are slippery at this time. Personally, I like Shanghai fresh soup. Quite delicious.