1. Boiled noodle soup, take only the clear part on top of it, let it warm up, but don't let it cool down, and pour it into an earthenware container; (try to be earthenware, not another plastic basin or something.)
2.12 Wash the parsley, throw it into the warmed noodle soup, pour vinegar as a primer
3.21 Put the earthenware vessel in a cool place, cover it with a lid, but not too tightly, and then wait for it, go and stir it with a clean chopstick every day, it will be ready in almost 3-5 days
4. If there is a white float on top of it, it proves that the slurry has failed
5. Later, you can use your own previous pulp water as a lead, you do not need to use vinegar
6. frying pan with oil, oil hot, pour in chili (the amount depends on the ability of the individual), quickly stir-fry chili (pay attention to do not burned), then pour into the pulp water, stir-fry cooked, rolled and then add salt and standby. (Do not add vinegar to the syrup, otherwise the taste will be astringent, affecting the original flavor of the syrup.)
7. Preparation of side dishes: Guanzhong people are generally accompanied by fried leeks, you can also choose another, but leeks because of its unique flavor and syrup interplay, so it has been more favored by Guanzhong people
8. Cooking noodles, handmade noodles, wide, or noodle slices, it is best to not use thin noodles or noodles instead of, or can not appreciate the smooth taste of the surface of the water pulp. After the noodles are cooked in a separate pot, they can be added to the broth and served in bowls
Maybe you've already eaten a lot of versions of this dish, but you can't imagine what it would taste like if you made it yourself. To satisfy your curiosity, you can really try it yourself.