Raw materials:

Egg noodles 90 grams of pig intestines 50 grams, 25 grams of blood Want, 15 grams of mung bean sprouts, 250 grams of white iron tofu,

Seasoning:

Triple oil, patty cake peppers, fermented bean curd, monosodium glutamate (MSG), sweet wine wine, pepper, garlic, ginger, scallions, broth and other appropriate amount,

Methods:

1, cook, pig intestines Wash and deodorize, cook until half-cooked and cut into chunks Add spices to cook,

2, pork boiled and cut into small dices, into the pot with salt and fried oil, decant the oil into the sweet wine wine, cooking point vinegar, fried into a crispy whistle,

3, tofu cut into small dices with salted water soak a little fished out of the filter dry, fried into a bubble whistle fished out of the oil;

4, frying pan and then add the crispy whistle oil, intestines oil, pattypan chili pepper, and then add the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil, the oil and then the oil, the oil. Stir fry the flavor, add ginger, garlic, tofu milk with water to boil, decant the red oil to be used,

5, egg noodles and bean sprouts into a pot of boiling water to cook for about 1 minute, fished into the noodle bowl and put on the intestines, crispy whistles, bean curd bubble whistle, with a leaky spoon loaded into the blood wang piece of blanch a little bit in the pot, put on the noodles, scooped into the broth, red oil, monosodium glutamate, scallions can be.