Select fattier pork with skin, the pork should also contain more concealed meat.

Cut the meat into small pieces, thin slices. Into the hot pot, but also the pot is not too hot, stirring constantly stirring, the fire is not too rapid nor too slow. About three mature add a certain amount of ginger foam, deodorization, stir fry, after adding the appropriate amount of iodized salt.

When the meat for six mature add vinegar, stir-fry, seven mature add soy sauce, pepper and other seasonings (of course, can also add other suitable seasonings), when nine mature, almost out of the pot when adding the appropriate amount of red chili powder, stirring, slightly stewed for a while, can be out of the pot. During the period to be very careful to control the fire and time.

The fire can not be too fierce, too strong, then the meat may be fried old or fried burnt, chili pepper paste roasted to affect the color of the soup; fire is not enough, the meat is not cooked, the meat of the fishy taste can not be exhaustive, and spicy seepage is too deep. Only the fire control, meat fresh, tender, spicy, and the oil bright red and shiny but not very spicy. This is the most basic practice of the meat shame.

2. In the soup dishes:

Fungus, soaked in warm water, chopped, to be used.

Tofu, thinly sliced, into the hot oil, fry until egg yellow, out of the pan, cut into small diamond-shaped, to be used.

Eggs, fried into egg skin, cut into small diamond-shaped slices, set aside.

Cauliflower (needle gold), warm water soak, cut into about 1.5 cm, to be used.

Leeks or garlic scapes, with garlic scapes best. Wash, dry, cut into fine slices and set aside to bleach the vegetables.

3. bottom vegetables:

Generally carrots, cut into fine minced. If in the meat bashimi just out of the pot, the pot left a moderate amount of bashimi in the direct frying is best. You can also use the appropriate amount of shame in a cool pot first hot pot, and then pour into the carrot minced, while stirring on high heat, put in iodized salt.

Half-cooked, simmering slowly, while turning diligently, has been the pot of water simmering dry, in the dish is almost back to simmering cooked, put monosodium glutamate, pepper and other seasonings.

In this case, according to the hot pot of bashfulness and the proportion of vegetables, control oil and spicy flavor appropriate.

4. The noodles should be hand-rolled.

The noodles should be tough, strong, boiling water out of the pot with a glossy finish. Usually is a good raw noodles, kneading dough, covered with a wet cloth square five or six children before rolling, so that the noodles are tough, easy to roll thin and cut fine, boiling water out of the pot has a glossy, strong smooth noodles.

5. soup:

Select the best iron pot, injection of water, boiling fire, into the meat, and then let the water boil.

After the preparation of fungus, eggs, cauliflower, bottom vegetables into the pot, and then seasoning as needed, high-flame boiling after the heat of the fire, plus bleaching vegetables.

The soup should pay attention to the color is correct, that is, red, fresh, bright. Soup flavor can also be fine-tuned according to taste, but to maintain the basic flavor of sour, spicy, fresh, soup into.

The hot soup is poured onto the freshly cooked noodles to make a bowl of smooth, fresh and delicious noodles. Soup is the key to the noodles, the so-called bowl of noodles, seven points soup, soup is very important.

The above is the basic practice of noodles, but to do a handful of authentic noodles, we have to pay attention to a lot of details, especially when frying the meat and soup. The flavor of Qishan Shame Noodle is mainly sour and spicy, which should be paid attention to in the soup. Other places in Guanzhong also have their own flavors.