Udon noodles, bone soup, kelp knots, dried fish, dried shrimps, shallots and Zhongjing mushroom sauce.

Practice:

1 Take the time to stew a pot of snow-white bone soup. The method is simple: rinse the bone with boiling water quickly, rinse the tap water again, then put it in a casserole, cut a few slices of ginger, throw it in, add a full pot of boiling water, and cook slowly for 2~3 hours with minimum fire.

2. Wash the dried kelp, scoop it up with boiling water, build a small section, and tie a knot for later use.

3. Soak the dried fish and shrimp in cold water for about 10 minutes, wash and pick them up, and chop them into fish sauce and shrimp sauce for later use.

4. Wash and peel the shallots and cut them into small pieces for later use.

5. Cook udon noodles in boiling water, pick them up, spread them with Shanghai knots, fish sauce and shrimp sauce, sprinkle with shallots and appropriate amount of salt, then pour bone soup and dig a lump of Zhongjing mushroom sauce on them (I can't live without it recently).