Ingredients: raw noodles100g, chicken breast about 200g;

Ingredients: a little green vegetables, a little chopped green onion;

Broth: 700 grams of pig bone, chicken shell 1 piece, ginger 1 piece;

Seasoning 1: Chili oil 1.5 tbsp (refer to Dandan Noodles for practice), 0.5 tbsp of sugar, soy sauce 1 tbsp, a little chicken essence and a proper amount of salt;

Seasoning 2: green onion 1 segment, a small piece of ginger (sliced), cooking wine 1 tablespoon, and appropriate amount of salt;

Practice:

Boil the soup first

1. Wash the bones and chicken shells, put them in a pot, add a proper amount of water, and boil them for two or three minutes;

2. Then take it out, wash the blood foam on the surface with clear water and drain it;

3. Put the processed bone and chicken shell into the sand pot, add a piece of ginger and add enough water (more water, don't add water halfway);

4. Cover, bring to a boil, turn to low heat, and simmer for about 2 hours for later use;

Stir-fried slag;

5. Wash the chicken breast, put it in a pot, add appropriate amount of water, add seasoning 2, and boil it over high fire;

6. Use a spoon to skim the floating foam on the noodle soup, cook it for about seven or eight minutes, and then remove it;

7. After the cooked chicken breast is dried until it is not hot, tear it into small strips;

8. Chop it into slag;

9. Put the chopped chicken residue into the pot (no need to put oil), stir-fry it slowly on low heat until it is slightly yellow and dry, and then scoop it out for use;

Cooking noodles:

10. Beat the bottom of the bowl: put all the seasonings in the seasoning 1 into the bowl, and then add a proper amount of the broth cooked before;

1 1. Put a proper amount of water in the pot to boil, add noodles, add vegetables when the noodles are almost cooked, and cook together;

12. Take out the cooked noodles and vegetables, put them in the bowl of step 10, add a proper amount of previously fried slag, and then add chopped green onion.