How to make Dandan noodles

Generally, I would recommend two pots working together. One pot is used to boil hot water and some salt to cook the noodles, and the other pot is used to stir-fry the minced bean sprouts and meat at the same time. If you really can't do it, it is recommended to stir-fry the minced bean sprouts and then cook the noodles.

Bean sprouts themselves are salty, so there is no need to add salt. They can be used directly to stir-fry minced meat. During the stir-frying process, add a little cooking wine to remove the fishy smell and set aside after frying.

Fry a poached egg and set aside. Of course you can omit it, but it will definitely not be as delicious as the version with poached eggs.

Boil water in a pot and add a little salt. After the water boils, start cooking the noodles. When the softness is moderate, drain them into cold water. (This step can make the gluten firmer. It is recommended to roll the noodles by hand, otherwise it will be really hard. Not delicious)

Put a little soy sauce, spicy oil, Sichuan pepper powder, fried white sesame seeds, and a little vinegar into the noodle bowl. Pour the heated hot stock directly into it and put it in. Cold water noodles, topped with fried bean sprouts, minced meat and poached eggs, and sprinkled with a handful of chopped green onions.