Home cooking of skin belly noodles

Main ingredients: 100g noodles, 50g skin belly, 50g Chinese sausage, 2 grass eggs, 100g radish balls, 10g green garlic, 20g cabbage leaves, 20g spinach;

Substantives: 1 tbsp oil, salt to taste, 1 tsp sesame oil

1

Cabbage is washed and cut into shredded pieces, and the head of spinach is removed.

2

Laosai and skin belly washed with warm water and sliced and shredded respectively. Green garlic minced.

The radish meatballs, if bought, are also washed in warm water to remove the floating oil. My radish balls were deep-fried by my husband's father.

3

Spinach boil in 80% hot water to remove oxalic acid.

4

Serve the water and set aside.

5

Warm one tablespoon of oil and sauté the green garlic.

6

Put in the sausage and saute until translucent.

Put in the shredded cabbage and stir-fry over high heat to soften.

8

Put in enough hot water.

9

Put in the noodles and skin belly and cook over medium heat until the noodles have a little hard center.

10

Nestle two eggs and cover their tops with noodles.

11

When the noodles are almost done, drop in the blanched spinach and radish balls.

12

Before turning off the heat, drizzle sesame oil and add salt and chicken powder.

13

Packed into a bowl, huh, I love loose eggs