1, prepare noodles
2. Wash Kaiyang with warm water, drain the water, prepare mustard tuber, remove the roots of shallots, wash and cut into sections.
3. Pour the oil in a hot pot and put the onion in the pot.
4. Cook the onion over medium heat until brown, then pick it up and pour out the onion oil for later use.
5. Stir-fry the incense with Kaiyang in the oil pan, then cook the cooking wine, stir fry evenly, and then take it out of the pan for later use.
6. Mix with scallion oil and fresh soy sauce one to one.
7. After the water in the pot is boiled, put the noodles in and cook them, and then pick them up.
8. Mix the seasoning and noodles well first, then add mustard tuber and mix well.
9. Put in a bowl, add Kaiyang and onion and mix well.