Dandan Noodles's practice: Dandan Noodles rolled flour into noodles, boiled it, and scooped up the fried meat foam. The finished noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. Ingredients: noodles 1 00g, pork tenderloin 80g, sesame sauce 5g, Yibin sprouts 20g, Zanthoxylum bungeanum oil 3g, Zanthoxylum bungeanum 1 g, half a spoonful of Chili oil, ginger1slice, and 2 cloves of garlic. Chop ginger into powder. Garlic powder. Wash and chop pork tenderloin, add half a spoonful of salt and Jiang Mo, mix well and marinate for 10 minute. Put a proper amount of oil in the pot, heat it to 70%, stir-fry minced meat, pour in cooking wine 1 spoon, light soy sauce 1 spoon, half a spoon of light soy sauce, stir-fry Yibin sprouts and pepper until minced meat is slightly dry, and take it out for later use. Put minced garlic, 1 teaspoon salt, half teaspoon chicken essence, 5g sesame sauce, 1 teaspoon soy sauce, half teaspoon vinegar, half teaspoon pepper oil and 3g pepper oil into a bowl. Add a proper amount of noodles to cook, remove and drain, put them in a bowl and mix well. Put the fried minced meat on it.