300g of fine noodles, 20g of dried seaweed, 50g of pickled mustard tuber, coriander, cooked lard, soy sauce, refined salt and monosodium glutamate.

working methods

Wash mustard tuber to remove spicy taste, shred it, scald it with boiling water, and soak dried seaweed in boiling water. Wash coriander and cut into small pieces. Heat the pot, add appropriate amount of water, add noodles after boiling, cook until it is 80% cooked, add soy sauce, refined salt and monosodium glutamate, cook slightly, skim off the floating foam and put in a bowl. Leave shredded mustard and dried seaweed on the noodles, pour cooked lard, sprinkle coriander and mix well.