Accessories: oil, salt, sesame peanut butter, sour beans, diced spicy radish, soy sauce, soy sauce, sesame oil, onion, garlic, Chili oil, sesame oil and pepper.

1. Prepare the required raw materials.

2. Put water in the pot, add a small amount of edible salt and cooking oil. After the water is boiled, add dried noodles, cook until it is 5% cooked, take out, drain the cold water, sprinkle some oil and mix well.

Tip: Don't overcook the dried noodles for the first time, because you have to pass the water before you can mix the sauce. Cut a piece of noodles to see that the middle is white and the outer ring is white, which is roughly half-cooked.

This is the noodles taken out of the refrigerator the next morning.

Tip: If you save it for the next day, you can dry the noodles you caught for the first time for a while and remove some water from them.

4. Pour sesame oil into peanut sesame paste, add some salt and stir until smooth.

5. Boil the water, scald the Regan Noodles strips in the water, drain them and put them in a bowl.

Tip: the noodles are cooked for the second time, that is, before eating. It takes about 15-30 seconds to get out of the water. When cooked thoroughly, they become soft and chewy.

6. Add soy sauce, soy sauce, pepper, Chili oil, mature vinegar, prepared sesame sauce, sour beans, dried radish, chopped green onion and minced garlic at one time.

7. After mixing well, you can eat.