The noodles I cooked in Shanxi range from snacks to big bowls, and I distinguish the color of the original juice from halogen, red halogen, plain halogen and clear halogen, so I don't need old sauce to adjust the color. I cook pork belly in stock, also called roasted meat, day lily, fungus, eggs, laver, Tricholoma, mushrooms, kelp, shrimp skin, fried tofu or dried tofu, leeks, aniseed water, peppers and so on. . . There are as many raw materials as red halogen. I made plain halogen, so I added a little crab stick, which is my personal hobby. . . The key to making, first, thicken, must be too thick and too thin, the soup will flow full, so the babies are ready to drink noodle soup! Second, break up the eggs and then pour in the eggs. . Pour in the eggs first, and you won't see the eggs in the prepared brine, which will also affect the beauty and taste of the whole brine. . . Third, I like to eat onions. Garlic is finally leek oil, mainly leek flavor. Because I am from Shanxi, when I eat noodles, I will definitely pour some Shanxi old vinegar and fry a few cloves of garlic. I don't mind adding Chili oil, it will affect the taste of halogen! Fourth, use some small pickles, such as mixing a cucumber, sour beans, fennel white, fennel white, that is, cabbage, shred, add salt, marinate the water, pour out the brine, add chopped green onion and garlic Chili oil, add less vinegar, and mix a bowl of noodles. Absolutely!