How to make Qishan Saozi Noodles

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  1. Make the egg skin, beat the eggs into pieces, add some warm water, use a non-stick pan and add a little oil to spread it thinly, not too much oil.

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  2.Cut the meat into cubes and separate the fat and lean ones

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  3.Cut onion and ginger and set aside

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  4. Heat oil in a pan and stir-fry the fat meat.Stir-fry out the oil from the fat meat.Add onions and ginger and stir-fry until fragrant.Then add lean meat and continue to stir-fry.After the meat changes color, add aroma.Stir-fry with vinegar, add a little salt, five-spice powder, and finally add chili powder.You can add it according to your own taste.If you can't eat spicy food, you can add less.

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  5. Soak the fungus and dried daylilies in warm water in advance, and cut the carrots and potatoes into small pieces.Note that it is not a small piece.Then put the base oil in the pot, add potatoes, carrots, day lily, fungus, then add light soy sauce and fry until cooked

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  6.I forgot to take a photo of Su Xianzi alone, let’s take a look at the group photo.The last step is to make noodle soup, heat oil, then add green onion and ginger to a pot and add Qishan vinegar.After the vinegar is boiled, add boiling water and continue to boil.I didn’t have time to roll out the noodles, so I cooked wide noodles, which were also very tasty.Boil the noodles and put them in a bowl with water, pour the noodle soup, add the vegetarian pork jelly seeds, egg skin, and garlic sprouts, and it’s ready to eat
  

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  7.Hot and sour appetizing family version of soy noodles