Su Sanxian: tomatoes, bean sprouts, dried yellow flowers (all fresh, you can also add Pleurotus ostreatus to consider the cost, you can add cheap vegetables such as oily wheat vegetables). Practice casserole with seven points of water, add rice flour after boiling, and then add tomatoes and other materials to taste. It is best to add less monosodium glutamate and a little pepper. Faint three delicacies refers to adding pork liver, ham sausage and third-line meat to the raw materials of Su Sanxian. The practice is the same as above, but first put the third-line meat and pork liver. It is better to eat some water for the third-line meat, which is tender. Considering the cost, pork belly can be replaced or not. I haven't done it. I can introduce you to the method of Sichuan-style beef noodles for your reference: raw materials: beef 1 kg, sugar color, wine 1 tablespoon, 5-6 slices of ginger, 6 garlic, a few onions, 2 dried peppers, 2 tablespoons of spicy bean paste, pepper 1 tablespoon, and octagonal 2.
(1) Cut the beef into coarse pieces, put it in boiling water to remove the blood, and pick it up and wash it.
(2) Boil two spoonfuls of sugar and three spoonfuls of oil with low fire to make sugar-colored sauce. Add beef, stir-fry evenly over medium heat after drinking, add bean paste and stir-fry in red oil.
(3) Move the beef into a stew pot, add the broth, salt, soy sauce, ginger, garlic, dried pepper, prickly ash, star anise and onion, simmer for two hours after boiling, then add monosodium glutamate and mix well.
Add beef when the noodles are cooked, sprinkle with coriander, and don't put chopped green onion!