(1) Dice tofu (Figure 1), soak day lily in Kamikiri section (Figure 2), soak fungus in Kamikiri diced (Figure 3), spread eggs into thin eggs and cut them into diamond-shaped pieces the size of tofu diced (Figure 5), and cut garlic sprouts into pieces as shown in Figure 4; Pay attention to the cutting method of garlic seedlings in this step: instead of poking with a knife, use a needle (or a knife) to cut garlic seedlings into filaments from leaves to stems, then finely cut them with a knife, and finally cut them into very small approximate squares.

(2) Add salt to cowpeas and potatoes (or any dish you like) and diced carrots, and fry them with chicken essence (not to mention cooking, right? ), ginger is crushed for standby, and a bowl of minced meat is reserved (refer to Figures 6, 7, 8 and 9).

(3) Pour more oil into the pot, add Jiang Mo after the oil is hot, and add the five-spice powder to stir-fry the fragrance. At this time, pour the old vinegar (a lot) into the pot. After the vinegar in the pot is boiled, add boiling water, minced meat, salt and chicken essence to make soup.

(4) Prepare another pot to cook noodles, and then prepare a pot of cold water. After the noodles are cooked, take them out and put them in cold water.

(5) Add a proper amount of fried potatoes, cowpeas, carrots, tofu, fungus, yellow flowers and eggs into the soup pot, and sprinkle garlic sprout fine powder after the soup pot is boiled; (picture 1 1 is the finished soup).

(6) Put the noodles in the bowl (not too many noodles, otherwise it will be tasteless), put the soup in the noodle bowl, and serve a bowl of authentic Qishan minced meat noodles in Shaanxi.