Ingredients: half a pound of fresh noodles, bean sprouts, peanuts, chives, soy sauce, sesame oil, vinegar, sugar, chili oil. Method: 1, put the fresh noodles into boiling water, cook over medium heat until the noodles are 8 mature and feel elastic when cut off with your hands. The inside is slightly hard. Remove the noodles, cool them in cold water, drain the water and mix for about 2 hours. spoon of sesame oil to prevent the noodles from sticking. 2. Add an appropriate amount of oil to the wok. Fry the peanuts until crispy and let cool. Then use a knife or rolling pin to lightly crush them but not into powder. Leave a spoonful of oil in the wok and heat until crispy. When 50% hot, add minced bean sprouts and a few chives and slowly stir-fry over medium heat until fragrant. Add a small spoon of sugar and mix well. 3. Add 2 spoons of soy sauce, 1 spoons of vinegar and 1 spoons of sugar to the cooked noodles. , mix an appropriate amount of chicken essence and red oil, then add an appropriate amount of oil and chili according to your own taste. Finally, sprinkle some bean sprouts, peanut kernels, chives, sesame, and mix well. Last time, I ate it with Chougua. Yibin burning noodles added fried bean sprouts. Minced meat is very flavorful. I suggest you try stir-fried bean sprouts. Minced pork can not only be used as a flavor enhancer for cold noodles, but also as a side dish to go with rice. The noodles are not easy to cook until they are soft and rotten. If the texture is not good, try to increase the amount of cold noodles. Chewing helps digestion. The authentic burning noodles also add lard to the seasoning and mix well. The noodles are bright red but there is no excess soup at the bottom of the bowl. You can make slight changes according to your own preferences. It’s really fragrant. I picked this noodle by myself. It’s so difficult to take pictures with both hands. I was shaking so bad that I even took the picture with the big window in my house covered. I’m sorry.