Onion, shredded ginger and pepper, aniseed white vinegar and sugar, chicken essence, soy sauce and salt.

Slice ginger and shred onion. Put a small amount of pepper, ginger slices, shredded onion and aniseed into the pot, pour 2-3 cups of water (depending on the amount of cold noodles) to boil, then simmer for about 5 minutes, and turn off the heat when the soup turns reddish. Strain out the seasoning and pour the juice into the bowl. When the juice is slightly cold, add the seasoning of cold noodle juice (4 tablespoons of apple vinegar, 2 tablespoons of sugar, 1 teaspoon of chicken essence, 2 tablespoons of soy sauce, half teaspoon of salt and appropriate amount of cold boiled water) in turn, so that the sweet and sour noodle juice is ready, and then put it in the refrigerator for refrigeration 1 hour.

It needs to be sealed for storage and refrigerated in the refrigerator.

Make cold noodle juice once, which can be used for 3 days. Don't eat it for a long time to avoid breeding bacteria.