I: Prepare some minced garlic; then put a small amount of lard in the frying pan, and finally wait for the oil to heat up and put the prepared minced garlic into the pan and stir-fry it, and stir-fry it until it is golden brown and then turn down the fire.

Two: when the garlic has been fried, the producer should add a small amount of salt in the pot, and stirring back and forth to salt completely penetrate in the garlic, and then sprinkle some small green onions can be out of the pot.

Three: Put the prepared wet noodles (note: noodles can be purchased at the market) in boiling water and cook for two minutes, then pull them out to control the water, then put them into cold water to cool down (the noodles in cold water have a better taste and are more al dente to eat) and then you can mix them with the stir-fried minced garlic and eat them.

From the above point of view, the maker does not need much tedious steps to make a bowl of colorful and fragrant Meizhou pickled noodles. The most important thing is the flavor of the oil and the sauce, and if you want to taste the most authentic Meizhou noodles, you can find a professional Meizhou noodles training course for systematic and comprehensive learning. Because most producers fry to the sauce to most of the heavier flavor, so in terms of flavor completely overshadowed the Meizhou marinated noodles itself, obviously this kind of practice is not correct. Authentic Meizhou pickled noodles not only look quite ornamental, and in the eating can also feel a different kind of noodle feeling.