Dry the rice noodles with boiling water three hours in advance, cut the garlic into fine grains, cut the shallots into small chopped green onions, and fry the eggs into poached eggs for use.
Put a small amount of oil in the pot. When the oil temperature is 50% hot, turn it into a small fire and then add the garlic musks. Then add the sand tea sauce and continue to stir-fry, then add the winter yin soup to stir fry. Add water to cook.
Another pot, put in cold water to boil, put the soaked rice noodles, the process is the same as the cooking surface on weekdays, soft and hard can be tasted during the cooking process.
When the rice noodles are ready, put in the spinach (green vegetables) and wait until the spinach (green vegetables) is cooked and remove the rice flour together.
After the rice noodles and spinach (green vegetables) are bowled, pour the sour soup soaked on the rice noodles, then sprinkle with chopped green onion and omelet.
Because the sand tea sauce and the Tom Yum Kung soup are all salty, there is no need to put salt in the soup and rice noodles. If you are a hot friend, you can add some dried chili or chili noodles when you cook the soup.