90g of egg noodles, crispy whistle, pepper noodles, mung bean sprouts, laver, etc.

Seasoning:

Lard, salt, pepper, monosodium glutamate, soy sauce, vinegar, fresh soup, brown sugar, cooking wine, sweet wine juice, chopped green onion, ginger foam, etc.

Production method:

Cooking. Peel pork or pork belly, separate fat and thin, and cut into squares about 0.5 cm square. Add salt, cooking wine and sweet wine juice to the fat diced meat, stir-fry until golden brown, pour in the refined diced meat, add salt and stir-fry, and add brown sugar. After the diced meat is dark red, sprinkle a little cold water to chase out the residual oil in the meat. When it is slightly crisp, pour out the oil and let it cool out of the pot and make a crisp whistle. Then burn lard in the pot, stir-fry ginger foam and add water to boil, and add bleached laver, mung bean sprouts, salt, monosodium glutamate, pepper and sesame oil to make soup. Finally, boil the water in the pot, put the noodles in the pot, boil the water for about 1 minute, then pick up the noodles, drain the water, put them in a noodle bowl, put crispy whistle, Chili noodles and chopped green onion on it, and serve with half a bowl of soup.

Flavor characteristics:

Soup and noodles are separated and eaten in a unique way. The noodles are crisp and thick, the whistle is crisp and sweet, and the soup is fresh but not muddy. Also called burning noodles.

Tradition:

The technical essentials of making crispy whistle are to add brown sugar without vinegar, and to use special rolled egg noodles for noodles. Soup should be delicious and clear.