Dandan Noodles is a famous traditional pasta in Chengdu and Zigong. Dandan Noodles rolled flour into noodles, boiled it, and then fried minced meat with a spoon. The noodles are thin, the gravy is crisp and fragrant, salty and slightly spicy, and the aroma is delicious. Add flour and eggs into water, knead into dough, and make fine leek leaves by hand. Soybean flour for milling; Put soybean oil, vinegar, monosodium glutamate, red pepper, good soup, chopped green onion and bean sprouts into 12 bowl respectively. Cut the pork into pieces the size of mung beans. Put oil in the pan, when the oil is hot, put the meat in, add water, salt and soybean oil, and color it until the oil blows the meat into golden yellow, then take the pan; Boil water, add noodles and cook. Scoop peas into each bowl and put a pinch of meat on it.

In the cold winter, the whole person is very happy to change a bowl of hot noodles to keep out the cold. In fact, there is a very important step in making noodles, which is to mix sweet noodle sauce, soy sauce and meat together and mix them in the meat sauce. Noodles are a famous specialty snack, which is very popular in Sichuan. In Sichuan, almost every household has a bowl of noodles. Because minced meat is dry and salty during processing, it is appetizing and delicious.

Dandan Noodles was originally a kind of macaroni sold in the street. One end of the burden is a pot and pot for cooking noodles, and the other end is condiments such as soy sauce, vinegar, red oil, pepper, onion, fungus and chopsticks. Dandan Noodles, a bowl of noodles, a traditional Sichuan lunch with a history of one hundred years, is famous for its simple and convenient operation, because its creator, Chen Baobao, used exquisite materials and chopsticks. When tasting, Yibin's famous Xu Fuji was put in it. Dancy's macaroni salute is gentle. Dandan Noodles is a famous traditional pasta in Chengdu and Zigong, Sichuan. Wrapped in flour, cooked, and harvested with fried Picarda. The noodles are thin, the marinade is crisp and fragrant, and the salt is light and slightly spicy.

Step 1: Add peanut butter and sesame paste at the ratio of 2: 1, drain with proper amount of soy sauce, add proper amount of salt, monosodium glutamate and sugar to taste, add a little vinegar, and finally add pepper oil, red oil and pepper oil, mix well, add cold water and boil in a pot, boil 50 ounces of rapeseed oil in the pot, cut the fine bean paste to%, heat the red oil, and then add sweet flour paste and soy sauce. After the flavor of the sauce is fully exposed, add 200 grams of boiling water, 50 grams of oyster sauce and 5 grams of sugar to delay drying. Turn off the fire and bring out the pot. Homemade sauce is ready.