1. Boil peas, pickled peas (soaked overnight in advance) and cooked pig keel together, and add ginger slices. Peas can be boiled for two or three hours. You'd better stew them until they are soft and rotten.

2. Stir-fry miscellaneous sauce hot pot, add Jiang Mo, stir-fry minced garlic, stir-fry minced meat, and disperse thoroughly.

3. When the minced meat turns white, add bean paste, sweet noodle sauce, cooking wine, soy sauce and sugar to taste.

4. stir fry and collect juice. When the juice dries, miscellaneous sauce will be fine.

5. Cook the noodles and hit the bottom of the bowl. Add garlic water, red oil, sesame oil, salt, chicken powder, pepper powder and lard into the noodle bowl.

6. boil a pot of water. After the water is boiled, first cook the pea tip (the tender bud at the top of the pea seedling, also called bean seedling) and pour it into the noodle bowl.

7. Then cook for 3 minutes, add cold water in the middle to increase the flavor of the noodles, pick them up and put them in a bowl.

8. Scoop two spoonfuls of soft and thick pea soup, add one spoonful of miscellaneous sauce, and finally sprinkle a little chopped green onion, and the steaming pea noodles will be ready.