2. Accessories: potato 1 piece, carrot 1 piece, bell pepper 1 piece, 6 garlic moss, tofu 1 piece, 20g of auricularia auricula, egg 1 piece, alkali 1 gram, etc.

3, pork belly cut into small western slices, just a little bigger than the nail cover, carrots, potatoes, bell peppers, fungus, and daylily are cut into small dices for later use.

4. Slices of tofu 1 cm are fried yellow on both sides in an oil pan, and then taken out and diced. The eggs are scattered and branded into egg skins. Then the egg skins are cut into small pieces, garlic moss is obliquely diced, and onion and ginger are finely chopped for later use.

5, put vegetable oil in the hot pot, the amount of oil is larger, which is about five or six times that of ordinary cooking. Stir-fry pork belly for ten seconds with minced onion and ginger for ten seconds, and then stir-fry with Chili powder over low heat.

6. Stir-fry the red oil for about half a minute, then stir-fry the spiced powder and pepper noodles for ten seconds to get the aroma, turn on the fire, stir-fry the soy sauce and yellow wine until fragrant, and then boil the vinegar.

7. Pour hot water after the vinegar smell is burned out, and the hot water should be more, because this is a variety of soup with less noodles. After boiling, all the raw materials and salt except garlic moss and diced eggs, open the lid and simmer for five minutes. Put the diced eggs in and then simmer.

8. After burning for 10 to 15 minutes, put the garlic moss particles in and boil them, then turn off the fire, and the scorpion brine will be ready.

9. Cook in water, remove and drain the water, and add the scorpion to mix well.