Ingredients
- Hand-rolled noodles or fresh noodles
- Chicken (boneless chicken leg meat)
- Dried Dried Dice
- Bright red millet spicy
- Shinjiao
- Garlic
- [Base of stir-frying](/Ingredients/Base of stir-frying.md)
- Soybean oil
- Base material (soy sauce, water, pepper oil, garlic, etc.) (from Chengdu Shengen Biology)
- Red oil mixed with vegetables
- Sesame paste
- Green vegetables
Steps
①Current 200g of soybean oil to 180℃, add 700g of chicken and stir-fry;
② Add 60g of garlic, 100g of bright red millet and stir-fry spicy;
③ Add 110g of the base material for stir-frying and evenly coloring;
④ Add 400g of dried fragrant diced rice and stir-fry for 1 minute;
⑤Indt 200g of peppercorns and stir-fry until they are dried and set aside;
- 2. Cook 275g of hand-rolled noodles or 130g of fresh noodles and 25g of vegetables in boiling water for 3 minutes;
- 3. Add 15g beef noodle soup base, 15g mixed vegetable red oil, 5g garlic, 5g cooked lard, 15g sesame paste to the noodle bowl, and add the cooked noodles and vegetables;
- 4. Scoop 125g of spicy chicken and put it on the noodles, sprinkle with 5g of scallion and produce it.
