1, add water to the pot to boil, put it in raw noodles and heat it to boil. Turn off the fire, take out and drain. At this time, the noodles don't need to be cooked, and the core is white and slightly hard.

2. Filter out the sticky liquid wrapped around the noodles with clear water. Noodles will be sprinkled with a lot of fine noodles before packaging. In order to taste better, the cooked noodles will be smoother after a while.

3. Cut the shallots into long sections, remove the ice from the shrimps, and remove the stalks from the peppers for later use.

4. If it is ordinary cooking, I usually put 1 spoon of hot sauce. This time, the amount of fried noodles is relatively large, and I put 2 spoonfuls of hot sauce.

5. Heat the wok, add oil and garlic chilli sauce and stir fry the bottom of the wok. There is some oil in the hot sauce, so you don't need to put too much cooking oil.

6. Then add tiger shrimp and leek roots and stir fry. Put the leek leaves behind to avoid putting them down prematurely.

7. When the shrimp changes color, add the cooked noodles and stir evenly with chopsticks. Chopsticks are easier to operate than shovels at this time.

8. Finally, add the remaining shallots, sprinkle with soy sauce and mix well. Pour some vinegar before cooking, which will make the fragrance greasy. If your mouth is heavy, you can also add a spoonful of garlic-flavored hot sauce before the noodles are cooked, which will make the taste more intense.