Every time I eat this soup noodle, the son of the biggest bowl at home is two bowls bigger than his face~
Shrimp (I use Arctic Shrimp, I can also use other shrimp instead)
Pour the pot into a third of the water and heat it up.
Pour a little vegetable oil into the wok and add the shrimp to the scent.
Add cabbage stir fry
Pour a little soy sauce and ginger powdered sugar
Stir-fried to a little soft
Pour the fried cabbage shrimp into the stockpot and continue to heat
Eggs in small bowls break up
Slowly add the soup to stir to form the egg flower, add salt
Add the peppercorns and sesame oil to the stir fry, heat the scent directly on the fire, and remove the peppercorns.
Pour out the scented oil of the peppercorns into the soup, you can hear the sizzle, then the noodle soup is ready to cook the noodles below.
Under the boiling water, stir
Turn off the heat again, turn off the heat, cover it for 5 minutes.
After 5 minutes, add the cooked noodles to the noodle soup and stir evenly.
Shrimp must be fried and scented with cabbage and peppercorns plus sesame oil to heat the steps can not be omitted this recipe is about three people