Pulling fish, also known as picking the tip, mixes the noodles thinly, puts them on a special board with the shape and size of a table tennis board, holds the board in the left hand, and holds a sign in the right hand (usually a bamboo stick or an iron stick, slightly longer than chopsticks), picks the noodles into one piece and puts them into boiling water in the pot. Take it out after cooking, pour it on the dish or eat it with halogen.

What can make a bowl of pick-pointed noodles unique is the "topping" on the surface, which is the marinade on the surface. There are many kinds of toppings, such as tomato marinade, fried sauce marinade, stewed vegetable marinade and all kinds of bittern.

In many restaurants, picking tips is mostly a "semi-self-help" mode. Just tell the store whether you need a big bowl or a small bowl. Soon, the store will bring a bowl of plain white picking noodles, and then the customers will carry the bowl themselves to the bar or trolley filled with toppings, with large fried meat, boiled soybeans, shredded carrots, shredded cucumbers, fried peppers made by the store, and a vegetarian double halogen.

Production method

Ingredients: flour 1 bowl, water12 bowl, potato, pumpkin, sliced meat, shredded onion and ginger, pepper, salt and a little soy sauce.

1, potato, diced melon. Slice the meat, put a little soy sauce and marinate it slightly. Shred onion and ginger.

2, put a little oil in the wok, add pepper after a slight heat, and fry until fragrant.

3. Put the marinated sliced meat and shredded onion and ginger into a wok and stir-fry until the sliced meat is completely discolored.

4. Add diced potatoes and diced melons, stir-fry until slightly discolored, and then add water. Stew over medium heat until the potatoes and melons are crisp and rotten, and turn off the heat after the soup is thick.

5, take a soup pot, put in the right amount of water, open the fire, and pour the stewed marinade.

6. Take a small bowl of flour, add 1/2 bowls of clear water, stir with chopsticks in one direction until smooth and vigorous, and wake up for half an hour.

7. Boil the soup pot with marinade again.

8. Take a flat shovel, shovel a proper amount of dough, and use a chopstick dipped in clear water to dial the surface along the edge of the flat shovel.

9. When the color of the tip in the soup pot becomes bright, use chopsticks to pick it up and feel hard, then turn off the fire. Sprinkle coriander and chives and serve.