Ingredients: You must go to the market to buy fine "water-leaf noodles" (as Sichuan calls it, the noodles made by the noodle machine are still soft), and you must never use the handfuls of dry dried noodles sold in the supermarket.

Ingredients: bean sprouts, vinegar, soy sauce, monosodium glutamate, pepper powder oil, peas, garlic, water and sugar fried with chili pepper shallot oil.

Practice: 1, first put the noodles in boiling water and cook until they are seven or eight ripe (2 minutes);

2. Take out the noodles and spread them on the flat leaking blue, drip off the water, and add the vegetable oil when the noodles are hot (don't buy salad oil or blended oil, otherwise there will be no such fragrance, and you can put a considerable amount of sesame oil at the same time according to your personal taste) and mix well;

3. While mixing noodles, it is best to blow the noodles quickly with an electric fan until they are completely cool;

4. Cook the bean sprouts (just one third of the bowl) in boiling water for about 5 seconds! Take it out quickly and dry it, and let it cool for later use;

5. Put the bean sprouts at the bottom of the bowl, evenly put the noodles on it, and put the salt, monosodium glutamate, pepper powder, garlic water, soy sauce, vinegar, sugar, peas and shallots in turn, and mix well to be delicious (pay attention to the order, salt, monosodium glutamate, pepper powder and oil chili pepper must be put first, which one does not matter; Garlic water, soy sauce and vinegar must be put later, which one doesn't matter. This can ensure that all kinds of seasonings can be evenly distributed on the noodles when they are mixed evenly.

You can use dry noodles. It's just that you don't have the strength.