The taste of this noodle is all in the soup. In order to maintain the original flavor of duck meat, no excessive seasoning was added to highlight the purity of duck meat and soup. Materials:

200ml of old duck soup, 60g of duck breast, 2 shallots, 240g of dried noodles, 2 teaspoons of bean paste, monosodium glutamate 1 teaspoon, salt 1 1/2 teaspoons.

Exercise:

1. Cook the old duck soup in the pot first; Season with salt, take out the duck breast and cut it into filaments; Cut the shallots into chopped green onions for later use.

2. Cook the noodles over high fire until they are nearly cooked. Be sure to keep the hardness of the noodles, otherwise the cooked noodles may paste in the bowl during the operation.

3. Divide the duck soup into three noodle bowls, and add monosodium glutamate, bean paste and chopped green onion (simultaneously with step 2); Make noodles and the bottom of the bowl.

4. scoop the noodles into the bowl. Note that the soup in the bowl should drown the noodles, so that the weight of the soup accounts for about half, which has the effect of clearing the soup and noodles; Noodles will taste better and soup will taste better.