Ingredients: 100 grams of cornmeal or hollow hanging noodles, 2 millet peppers, 2 cloves of garlic, 2 shallots, 3 cilantro, 1 tsp of white sesame seeds, 1 tsp of chili powder, a little salt, 1 tsp of soy sauce, 1 tsp of oyster sauce, 1 tsp of balsamic vinegar, a little cooking oil.

Practice:

1, first of all, prepare the necessary ingredients, noodles I use is hollow hanging noodles, (such as cornmeal will be flour with warm water, and into a dough, fermentation for about half an hour, and then back and forth to knead well with a rolling pin to roll it out, and then pulled into a long strip, rolled out into a long thin slice, and with a knife into a two-centimeter wide noodle.) It is easy to cook.

2, then remove the root of the scallion and wash and chop, cilantro remove the root and wash and cut a small section, garlic flattened and peeled and then chopped, millet pepper wash and remove the tip and cut a small circle.

3, prepare a noodle bowl, add chopped millet pepper, garlic, chili powder, white onion and white sesame seeds in the bowl, and add 1 tsp of pepper powder if you like pepper flavor.

4, pour hot oil over the noodles and mix quickly with chopsticks, pouring hot oil can stimulate the aroma of the ingredients.

5: Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of balsamic vinegar, and a pinch of salt, and mix well with chopsticks.

6, start to cook the noodles, put enough amount of water in the pot, boil over high heat and add the hollow noodles.

7: When the noodles are tender, stir them with chopsticks a few times and cook them until they are al dente, then turn off the heat.

8, add a good amount of noodle soup to the bowl, then fish out the cooked noodles with a slotted spoon and drain.

9, add directly to the large noodle bowl with the noodle stock.

10, sprinkle a little scallion and cilantro on the surface, mix well and ready to eat.

11, out of the pot of noodles aroma, looks very appetizing